Instructions

Place a large saucepot on the stove; turn heat to just under medium and fry:

• 4-5 tbsp. olive oil,
• 1 cooking onion (diced),
• 3-4 cloves garlic (squashed, added whole, then removed before browning).

When the onion looks good, add:

• 1 lb. cuttlefish (chopped),
• 2-3 whole squid cut into rings,
• ½ lb. mixed seafood (comes in a bag, frozen),
• 1 (10 oz.) can clams (drained through paper towel to catch all the sand—save the water).
• ¼ cup chopped fresh parsley,
• 1 tbsp. salt and 1½-2 tsp. chili pepper.

Cook for 10-15 minutes to evaporate most water, and then add:

• 1 cup white wine.

Reduce heat, cover, and let wine absorb into fish for 5 minutes. Remove lid, turn heat back up, and cook another few minutes until the wine has almost evaporated. Then add:

• 4 (28 oz.) cans plum tomatoes (either hand-squashed or blended),
• the strained clam water from above,
• 1 large carrot (peeled),
• 1 stalk celery (not peeled).

Bring to a boil. When boiling, reduce heat, cover, and simmer for 2-3 hours. Then add:

• a small piece of monkfish (4 oz.),
• a small piece of skate (4 oz.),
• 1 lb. shrimp,
• 10-15 mussels (and maybe a few small crab legs).

Cook another 20 minutes with the lid off. When it’s ready, discard the celery and carrot.