1. Heat the oil in a large skillet over medium-high heat; stir in the onion. Cook, stirring, until just softened, about 3 minutes. Stir in the garlic; cook, stirring, until garlic softens and onions become transparent, about 2 minutes. Stir in salt and pepper to taste.
2. Add the cod and razor clams; pour wine evenly over. Gently stir. Cover; reduce heat to a simmer. Cook 5 minutes. Add the mussels, crab, shrimp, clams, scallops and octopus; cover. Cook until the shells open and shrimp is pink, about 5-8 minutes. (Discard mussels and clams whose shells do not open.) Sprinkle cilantro over mixture. Serve in shallow bowls.