1/4 c. olive oil
1 tsp. finely chopped garlic
1/2 tsp. crumbled sage leaves
1/2 c. dry white wine
2 tbsp. tomato paste dissolved in 1 c. water
1/2 c. fresh or bottled clam juice
2 bay leaves
1 tsp. salt
1/2 lb. squid (1 inch strips)
2 (1 lb. each) of 2 kinds fine white fish (bass, snapper, haddock, flounder, cut into 1 inch pieces)
1/2 lb. sliced sea scallops
2 tbsp. fresh parsley
1 freshly grated lemon peel

Heat olive oil in heavy 4-6 quart saucepan or flame proof casserole. Add onion and cook over moderate heat, stirring frequently for 8-10 minutes until lightly colored. Add garlic and sage. Cook, stirring for 1 minute longer. Pour in wine and boil briskly over high heat, stirring constantly until reduced to about 1/4 cup.

Add tomato paste and water, clam juice, bay leaves and salt. Reduce heat and simmer sauce, partially covered, for 10 minutes. Drop squid into the sauce. Cover and cook for 10 minutes. Add lobster. Cover and cook another 5 minutes. Add the white fish. Cover and cook for 5 minutes. Finally, add scallops and cook covered for 5 minutes longer.

With large slotted spoon, carefully transfer cooked seafood to a heated serving platter, arranging them as attractively as possible (a lobster shell may be reserved to decorate center of the tray). Simmer sauce for a moment to taste seasoning. Spoon sauce over fish and seafood. Sprinkle with chopped parsley and grated lemon peel. Arrange slices of garlic toast around the platter.