Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           oil -- olive
   1      medium        onion -- chopped
   1      large         garlic -- head, roasted
                        chopped
   3                    bay leaves
   2                    allspice -- crushed
   2      quarts        stock -- fish or
   2      quarts        stock -- chicken
   3      bunches       coriander
   8                    clams -- manilla, or
                        little neck
   8      large         tomatoes -- grilled until
                        almost black -- roughly
                        chopped
   8      ounces        fish -- angler, or
   8      ounces        fish -- monkfish
     1/2  cup           juice -- lime
   2                    chilies -- pasilla, roasted, -
                        -- peeled, skin strip
                        off -- and julienne (2
                        chipotle or jalapeno -- - chilies can be
                        substituted.)
  12                    mussels -- scrubbed, -
                        -- debearded
   8      ounces        tuna -- filet
   8      ounces        rock cod -- filet
   8      ounces        ling cod -- filet
   1                    lobster -- parboiled
                        (up to two pounds)
   8                    shrimp -- parboiled
   4      large         oysters -- removed from
                        shell
   4      small         squid -- fresh

Preparation:

Heat a large sauté pan and add olive oil. Sauté 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 sauté 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.