1 lb. cod (North Atlantic white fish or red snapper)
1 lb. see bass
1 lb. monkfish
6 to 10 mussels
6 to 10 little neck clams
6 to 10 lg. shrimp, peeled
6 to 10 sections of king crab legs or snow crab
1/4 to 1/2 c. olive oil
2 cloves garlic
1 lg. onion, chopped
1 lg. green pepper, cut into strips
1 lg. can crushed tomatoes
1 (6 oz.) can tomato paste
1 c. red or white wine
2 c. fish stock or clam juice
1 1/2 tsp. basil
1 tbsp. oregano
1 tbsp. rosemary
1 1/2 tsp. thyme
3 bay leaves
Several dashes of hot pepper sauce

Cut fish into 1-inch chunks. Heat oil in a large pot or kettle. Add garlic and onion. Saute to light brown. Add stock, crushed tomatoes, wine, basil, oregano, rosemary, thyme and bay leaves. Simmer 20 minutes. Then add scrubbed mussels and clams. Simmer 5 minutes. Add sea bass and monkfish. Simmer 5 minutes. Add cod and crab. Simmer 7 to 8 minutes more. Add green pepper and hot sauce and simmer for about 1 minute. Add salt and pepper to taste. Taste and adjust seasonings. Serve with crusty French bread and salad.