Sardinian Seafood Stew
This stew, called cassola is said to be Catalan in origin, but it similar to stews from all over the Mediterranean. What makes it Sardinian is the use of native fish, such as gurnard, sea robin, eel, skate, bream and mullet as well as tiny squid octopus, baby clams and small crabs. This recipe is Nancy Harmon Jenkins's version of the stew served at La Ghinghetta, a delightful restaurant in the little fishing port of Portoscuso--made with seafood that is widely available in the United States.
If you have any fish bones or shells after cleaning the seafood for the stew, add them to the fish stock.