Ingredients

(for large-size “Fukkura-san”)

2 tablespoons  olive oil

1/4  onion, minced

2 cloves  garlic, sliced

1/2 pound  tai snapper filets, cut into pieces

1/2 pound  clams, cleaned

1/4 pound  shrimp, shelled

1/4 pound  boiled octopus, cut into pieces

8-10  cherry tomatoes

3-4 tablespoons  white or rose wine

2  bay leaves

2 teaspoons  herbes de Provence

2/3 cup  fish stock (chicken stock is fine, too), hot temperature

a pinch of saffron

2 tablespoons  tomato sauce

salt and pepper

Procedure

1. 1.Combine the fish stock (hot temperature) and saffron, so that the saffron can be infused.  Set aside.
   

2. 2.In the skillet of “Fukkura-san”, sauté the onion and garlic with the olive oil for 3-4 minutes over medium-high heat.
   

3. 3.Add the seafood and cherry tomatoes, then deglaze with the wine.
   

4. 4.Add the bay leaves, herbes de Provence, fish stock/ saffron mixture, and tomato sauce.  Season with salt and pepper.
   

5. 5.Close the lid and cook for 8-10 minutes or until everything is cooked through.  Turn down the heat if the broth starts boiling.