3 dozen clams
3 lobsters hacked up for stew
2 dozen shrimp in shells
1 pound sea bass in 1 inch strips
1 pound snapper in 1 inch strips
4 large cans of tomatoes
2 can of tomato paste
¾ cup olive oil
2 tablespoons salt
2 teaspoons pepper
1 dozen crushed garlic cloves
4 pounds chopped spinach
1 tablespoon rosemary
1 tablespoon marjoram
½ tablespoon sage
½ tablespoon thyme
1 tablespoon basil
1 bunch parsley chopped

Chop spinach and mix with the herbs, garlic and oil.

In a large pot put the clams on the bottom, then 1 layer of spinach, then 1 layer of lobster, then 1 layer of spinach, then 1 layer of fish strips, then 1 layer of spinach, the 1 layer of shrimp, then 1 layer of spinach, then 2 can of tomatoes, then the rest of the first strips. Finish with tomato paste and 2 more cans of tomatoes. Simmer for half an hour and then stir gently. Simmer for another half an hour. If the juice is not ¾ of the way to the top of the pot, add another can of tomatoes. After 15 minutes, add 1 cup white wine or 1 cup port. When fish on the top is done serve.