- 1 ½ kilograms White fish Ready to cook (such as hake, pollock, redfish, Lotte), cut into pieces
- 600 grams Cuttlefish (Ready to cook)
- 3 dozens clam
- 1 green Bell pepper
- 100 milliliters olive oil
- 2 onions
- 500 grams tomatoes (peeled and chopped)
- 2 garlic
- 1 thyme
- 500 milliliters dry white wine
- 5 cilantro
- freshly ground peppers
Rinse fish and cuttlefish thoroughly under cold water. Cut squid into strips. Scrub mussels (discard any opened shells) and place in a pot of well-salted water.
Rinse bell pepper, cut in half, remove seeds and ribs and cut into thin strips. Peel onions and garlic and chop finely. Crush tomatoes.
Finely chop half of cilantro.
Heat oil in a saucepan and saute onion and peppers over low heat for about 5 minutes until soft. Stir. Add tomatoes, garlic, wine, chopped cilantro and 500 ml (approximately 16 ounces) of water to the saucepan, stir and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 20 minutes. Add pieces of fish and cuttlefish to the saucepan and cook over high heat, uncovered, for 8 minutes.
Add mussels to the saucepan and cook covered for 6-8 minutes. Once all mussel shells are open (discard any unopened shells), season again with salt and pepper. Sprinkle with remaining cilantro and serve immediately. Serve with fresh white bread if desired.