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