• 2 tablespoons extra-virgin olive oil
• 1 small onion, sliced
• pepperoncini or red pepper flakes, to taste
• 1 tablespoon white wine vinegar
• 1/4 pound cuttlefish
• 1 cup tomato purèe
• 1 teaspoon saffron
• 2 tablespoons white wine
• 1/4 pound monkfish filet, cut into 2 inch wide pieces
• 1/4 pound turbot filet, cut into 2 inch wide pieces
• 1/4 pound sea bream, cut into 2 inch wide pieces
• 1/4 pound sole filet, cut into 2 inch wide pieces
• 1/4 pound cockles
• 1/4 pound mussels
• 1/4 pound scampi or prawns
• 1/4 pound shrimp
• 1 cup fish stock
• salt and freshly ground pepper

Heat the olive oil in a large frying pan, over moderately high heat. Add the onion, the pepperoncini and vinegar, and cook until the onion becomes softened. Add the cuttlefish, the tomato puree, the saffron, and the white wine, and cook for about 5 minutes. Add the rest of the fish, in the order listed (adding the thicker, pieces that require more cooking first). Make sure to evenly distribute the fish around the pan. Add in the mussels and cockles, and top with the scampi or prawns and the shrimp. Add the fish stock, and let simmer for about 10 minutes. Serves 4

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