5 bottles (8 ounces each) clam juice

2 cups dry white wine

1 ¼ cups finely chopped red onion

1 1/2 pounds medium shrimp. shelled deveined, shells reserved

4 medium carrots, finely chopped

2 large celery ribs, finely chopped

2 imported bay leaves

1 teaspoon freshly ground black pepper

1 pound sea scallops, halved crosswise

5 cups tomato juice, well chilled

1 pound lump crabmeat, picked over

1 large green bell pepper, diced

1 large cucumber-peeled, seeded and diced

1 cup chopped scallions

1/2 cup fresh lemon juice

1/2cup olive oil

1/2 cup chopped parsley

1.In a large nonaluminum saucepan, combine the clam juice and wine with 1 cup of the red onion and the shrimp shells, carrots, celery, bay leaves and black pepper. Bring to a simmer over moderate heat. Reduce the heat to low, cover and simmer for 30 minutes.

2.Strain the stock into another nonaluminum pan, pressing hard on the solids to extract as much liquid as possible. Add the shrimp and scallops and simmer over moderately high heat until the seafood is opaque throughout, about 2 minutes. Transfer the soup to a large bowl and stir in the tomato juice; let cool completely. stirring occasionally.

3.Stir in the remaining onion and the crabmeat, green pepper, cucumber, scallions and lemon juice. Cover and refrigerate overnight. Just before serving, stir in the olive oil and sprinkle with parsley.