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Spicy Crab Stew

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Ingredients

2 tablespoons olive oil

1/4 teaspoon chile flakes + more to taste

1/4 teaspoon dried oregano leaves, crumbled

1 cup diced onion

2 stalks celery, thinly sliced

3/4 cup white wine

3 cups fish stock (see Note)

1 14-ounce can tomato sauce

Salt and pepper to taste

8 to 12 mussels, scrubbed

3/4 pound firm white fish, such as halibut, bones and skin removed and cut into 2-inch chunks

4 large shrimp, shell on

1 cleaned and cracked crab, legs separated and body cut into 4 pieces

2 tablespoons lemon juice, plus more to taste

Sliced Italian bread, to serve

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