2 large Spanish onions, chopped
1 head garlic, divided into cloves, peeled, and chopped
5 to 6 tablespoons extra-virgin olive oil
2 pounds Portuguese chourico (linguica is the milder sausage for the faint of heart.)
1 tablespoons crushed red pepper in 6 tablespoons of vinegar
4 cups of water
2 (16-ounce) cans crushed tomatoes or vegetable tomato juice
1/4 cup ketchup
1 teaspoon Portuguese allspice, optional
1/4 cup chopped parsley
3 to 5 red bliss potatoes
1 bunch garden green beans or pea pods
1 cup of any wine or vermouth
3 to 5 lobster tails
1 pound Cherrystone clams
1 pound mussels
1 pound cod or sea bass
You will need two large saucepots. In one pot saute one onion and half the garlic in 2 to 3 tablespoons extra-virgin olive oil until transparent. Cut Portuguese chourico into desired pieces, and add 1 pound to the onion mixture. Add 3 tablespoons crushed red pepper in vinegar.
Do the same exact thing in the other large saucepot. Cook until the chourico is browned and set aside.
To one pot, add 4 cups water, 1 can of tomatoes, ketchup, Portuguese allspice, if using, and chopped parsley. Let simmer for about 10 minutes.
Transfer the chourico and onions and garlic from the second pot.
Parboil the potatoes for 10 minutes and add potatoes, skins on, cut in desired pieces.
In the other pot, add the wine and steam the cod, mussels and littlenecks.
When potatoes are almost cooked, add fresh green beans or pea pods and the contents of the pot with the fish in it.
Let simmer for 10 – 15 minutes. Serve in bowls with hot bread.