Paila Marina

Ingredients:

• 1/4 cup olive oil
• 1/2 large onion, chopped
• 3 cloves garlic, roughly chopped
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 1 1/2 pounds cod or other firm white fish, cut into chunks
• 1/2 cup white wine
• 1 pound mussels in the shell
• 1/2 pound crab meat
• 1/2 pound large shrimp, peeled and deviened
• 1/2 pound clams in the shell
• 1/4 pound scallops
• 1/4 pound sliced octopus (I used calamari steaks)
• 1 cup chopped cilantro

Directions:

1. Cook the onion in the oil over medium-high heat. When soft, add the garlic and stir until the onions are translucent (no more than 2 minutes). Add the salt and pepper to taste.
2. Add the cod and the wine and bring to a boil. Reduce heat, cover and let simmer for 5 minutes. Add the rest of the seafood and cook until the shells open and the shrimp is pink (this should take about 5-8 minutes).
3. If any of the shellfish don't open, throw them away.
4. Sprinkle cilantro over the stew and serve.