9 cups water
1 ½ pounds shrimp
1 pound tiger shrimp, well washed,
1 ½ pounds sea bass fillets (or red snapper), cut into chunks
2 pounds of clams in their shells
1 pound squid, cut into strips with his legs
3 stalks celery, finely chopped
½ pound of grated carrots
2 red and green peppers, finely chopped
¾ cup tomato paste
1 cup heavy cream (optional)
1 cup white wine (or dry sherry)

2 white onions, peeled and finely chopped
4 stalks shallots, chopped fine
2 ripe tomatoes, peeled and chopped
½ teaspoon of thyme,
¼ teaspoon of oregano,
pepper and salt to taste
2 tablespoons oil
Fry all stirring, until the sauce is smooth.


Steamed the clams with a cup of water (5 minutes) in Black Pottery pan CH-18-4.

Stir well so that all are heated equally and removed. The water is filter with a strainer to remove the sand that may have released and saved.

Remove the meat of the open clams. The prawns and shrimps are thrown into the remaining hot water, allowed to cook for 4 minutes, remove and peel.

The shrimp shells are ground very fine ( liquefy) and return to broth. Add the carrots, celery, peppers and squid and cook for 15 minutes over medium heat.

Sauté for 5 minutes in the SOUCE, the prawns, shrimp, clams and fish, and put them into the broth with the tomato paste and broth from the clams and let it cook on low heat for 10 minutes. When the desired thickness is reached, add the wine is left on the fire one minute.

The portions are served in a BLACK POTTERY soup bowl (CH_13-3) that is heated in the oven or fire. Add the cream and stirred, allowed to heat, without boiling for a minute and bring to the table.