Paila Marina

• 1/4 cup olive oil
• 1/2 large onion, chopped
• 3 cloves garlic, roughly chopped
• 1/2 teaspoon salt
• Freshly ground pepper
• 1 1/2 pounds Pacific cod or other firm white fish, cut into chunks
• 1/2 pound shelled razor clams, pounded flat, optional
• 1/2 cup white wine
• 1 pound mussels in the shell
• 1/2 pound each: crab meat, peeled large shrimp, clams in the shell
• 1/4 pound each: scallops, sliced octopus
• 1 cup chopped cilantro

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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.