I made this last night for Mother's Day, a huge hit, but there wasn't near the liquid from the tomato sauce that the recipe called for. Luckily I had some fish stock and used 4 cups of that. Also, I don't see the need of the food mill for the canned tomatoes. They could much more easily be pureed in a food processor.
This turned out to be the best we've ever tasted. I made the broth the night before so all the flavors could be enhanced over time. I didn't add fish or clams but used scallops, mussels, shrimp, and squid rings. Incredible ❤️
This is a Northern California, San Francisco , Bay Area dish. Not necessarily Italian American as described by the article