Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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