Not a cheap dish to make – a little complicate – takes a little while.  But, it will match any ciopinno from any fancy fish restaurant!  You can guild the lily and add langostino.  Be sure to have lots of crusty good bread to soak up the sauce.

Ingredients:

• 1/4 c fresh marjoram, chopped
• 2 Tab fresh rosemary, chopped
• 2 Tab fresh sage, chopped
• 2 Tab fresh thyme, chopped
• 2 Tab fresh basil, chopped
• 1/2 c fresh parsley, chopped
• 4 cloves garlic, minced
• 4 small re peppers, finely chopped
• 8 c Swiss chard, coarsely chopped
• 40 raw cockle clams
• 2 large crabs, cooked, cleaned and cracked
• 36 raw prawns, 12-20 count
• 2 lbs sea bass, rock fish or etc.
• 3 cans solid packed tomatoes (29 oz each)
• 3 cans tomato paste (6 oz each)
• 3/4 c olive oil
• 2 Tab salt
• 2 tsp fresh ground pepper
• 1 c dry white wine

Directions:

1. Combine marjoram, rosemary, sage, thyme and basil.
2. Add parsley, garlic and chopped ed pepper.
3. Toss all together with the Swiss chard.
4. Arrange clams in the bottom of a large, heavy 8 qt kettle with a tight fitting cover.
5. Sprinkle part of the Swiss chard mixture over the clams.
6. Put the cracked  crab in next.
7. Sprinkle with more Swiss chard.
8. Add the prawns and more chard.
9. Arrange the sea bass on top.
10. Mix together tomatoes, tomato paste, olive oil, salt and pepper.
11. Pour over all.
12. Cover and simmer for 30 minutes.
13. Pour in the wine and simmer 10 minutes longer.
14. Serve in big soup bowls with plenty of sauce.  Be sure to dip down to the bottom of the kettle for the clams.

Serves:  12 (not worth all the work for fewer people!)

Source:  Sunset Cookbood