Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Oil, olive 2 ea Chilies, Pasilla, roasted,
1 md Onion, chopped -- peeled, skin stripped
1 lg Garlic, head, roasted -- off, and julienned (2
-- chopped -- Chipotle or Jalapeno
3 ea Bay leaves -- chilies can be
2 ea Allspice, crushed -- substituted.)
2 qt Stock, fish OR 12 ea Mussels, scrubbed,
2 qt Stock, chicken -- debearded
3 bn Coriander 8 oz Tuna, filet
8 ea Clams, Manilla, or 8 oz Rock Cod, filet
-- Little Neck 8 oz Ling Cod, filet
8 lg Tomatoes, grilled until 1 ea Lobster, parboiled
-- almost black, roughly -- (up to two pounds)
-- chopped 8 ea Shrimp, parboiled
8 oz Fish, angler, OR 4 lg Oysters, removed from
8 oz Fish, monkfish -- shell
1/2 c Juice, lime 4 sm Squid, fresh

Heat a large saute pan and add olive oil. Saute the onion,
toasted garlic, cloves, bay leaves, and allspice for about 10
minutes. (Do not brown.)

Meanwhile, heat the fish stock (or chicken) in a saucepan.

To the saute pan, add 1 bunch of coriander (tied together), all
of the clams, and the grilled tomatoes. Turn the heat up to high and
bring to a boil.

Add 2 cups of heated fish stock, cover, and steam to open the
clams (about 5 minutes). Replenish fish stock as needed to keep
ingredients covered.

Add the angler fish, lime juice (to taste), and chilies. If
necessary, add more coriander and roasted garlic. Continue cooking
for 2 minutes, then bring to a rolling boil and add mussels.

(Note: Mussels open quickly.)

Add the remainder of the fish (tuna or cod), then lobster,
shrimp, oysters, and squid. (Note: All fish should have the skin
removed and be cut into 1-inch cubes.)

Remove tied bunch of coriander, then cook covered for 2-3
minutes and serve.

Garnish with fresh coriander.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

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