'1 pound of flounder or cod'
'0.5 pounds of shellfish'
'0.5 pounds of shrimp'
'0.5 pounds of squid'
'2 tablespoons of vegetable oil'
'2 finely chopped onions (0.5 cup)'
'2 crushed garlic cloves (if desired)'
'2 teaspoons of salt'
'1 finely chopped leek'
'2 finely chopped celery stalks'
'4 sprigs of parsley or thyme'
'0.5 teaspoon of fresh or dried oregano'
'6 tomato halves, peeled'
'0.5 cup of diced carrot'
'0.5 teaspoon of asafoetida (if available)'
'3 eggs'
'0.5 cup of dry white wine'
'1 pound of flounder or cod'
'0.5 pounds of shellfish'
'0.5 pounds of shrimp'
'0.5 pounds of squid'
'2 tablespoons of vegetable oil'
'2 finely chopped onions (0.5 cup)'
'2 crushed garlic cloves (if desired)'
'2 teaspoons of salt'
'1 finely chopped leek'
'2 finely chopped celery stalks'
'4 sprigs of parsley or thyme'
'0.5 teaspoon of fresh or dried oregano'
'6 tomato halves, peeled'
'0.5 cup of diced carrot'
'0.5 teaspoon of asafoetida (if available)'
'3 eggs'
'0.5 cup of dry white wine'
'Heat the oil and sauté the onion and garlic'
'Combine the leek, celery, carrot, tomato, and oregano'
'Let it simmer well'
'Add fish stock (recipe below)'
'After boiling, reduce heat and let it cook for 10-15 minutes'
'Add thyme or parsley'
'Start adding the tougher fish: squid, shrimp, and shellfish; finally add the softer ones'
'Boil for another 10-15 minutes'
'If a fish is cooked before the others, remove it to prevent it from falling apart'
'Once all are cooked, remove them from the pot, cut into pieces'
'Beat the eggs and add a little of the soup broth, mix well and pour into the pot'
'Add wine'
'Do not let it boil anymore, lest the eggs curdle'
'Add all fish, taste for salt and pepper to your liking, and serve with garlic toast (if desired)'
