Description:

Whole or cut fish and shellfish placed on a Styrofoam tray and frozen. Atlantic squid, octopus, Monk fish tail, white fish, Stingray, Atlantic Scorpion fish, Cuttlefish, Large prawn tails.

Coocking instructions:

Using a frying pan: In a Dutch oven pan, sauté olive oil, a garlic clove, sage leaves and cracked red hot chili peppers. Then add the fish beginning with the ones requiring more cooking time. Add the natural clam broth, squid, octopus and the cut cuttlefish. Add white wine, allow to evaporate and add diced tomatoes or tomato sauce. Cook the squid, octopus and cuttlefish for approximately half an hour stirring occasionally. Continue cooking slowly adding the monk fish tail pieces, white fish slices, Atlantic Scorpion fish and Stingray. Finally add the prawn tails and allow to simmer. You should have obtained a liquid sauce. Serve the stew un a large tray with slices of toasted bread.