Cataplana

Ingredients

• 2 lobster bodies/culls
• Linguica or Chorizo sausage ~ 1 lbs, casing removed and broken up semi-coarse.
• 12 to 14 clams (smaller clams are better, like mahoganies. Let them stand for about 20 minutes in a cold water bath with a tsp. of white vinegar added, so they spit out their sand. )
• 1.5 lbs white fleshed fish (cod or haddock are best, hake marginally less so )
• 1 lb of cocktail-sized shrimp (shrimp shells add a nice flavor to the lobster stock, but shelling and deveining a pound of shrimp adds about 15 minutes -and an unquantifiable amount of hassle- to the preparation. So choose accordingly )
• 1 bag of Trader Joes seafood mix, defrosted (or, a 1/3 of a pound each of uncooked calamari, and small scallops.)
• 1 bottle dry white wine
• 2 cups chicken broth
• 1 14.5 oz can of crushed tomatoes (or 5 golf ball sized vine-ripened tomatoes, peeled and coarsely chopped in a food processor)
• .5 small can of tomato paste
• 2 medium yellow onions, cut to medium lyonnaise
• 1 medium yellow onion, medium dice
• 2 medium shallots, medium dice
• 3 cloves garlic, crushed and diced fine
• 3 tbsp. Olive oil
• 3 tbsp. Chili powder
• 3 tbsp. Paprika
• 3 tbsp. Cumin
• 2 tbsp. Herb de Provence
• 1 tbsp. Savory (or dried and powdered rosemary)
• 2 lemons, juice one (about 1/4 cup of juice will suffice) and cut the other into wedges.