yucatan seafood stew

3/4 c  Oil, olive
      1 md Onion, chopped
      1 lg garlic, head, roasted
           -- chopped
      3 ea Bay leaves
      2 ea Allspice, crushed
      2 qt stock, fish OR
      2 qt stock, chicken
      3 bn Coriander
      8 ea Clams, Manilla, or
           -- Little Neck
      8 lg Tomatoes, grilled until
           -- almost black, roughly
           -- chopped
      8 oz Fish, angler, OR
      8 oz Fish, monkfish
    1/2 c  Juice, lime
      2 ea Chilies, Pasilla, roasted,
           -- peeled, skin stripped
           -- off, and julienned (2
           -- Chipotle or Jalapeno
           -- chilies can be
           -- substituted.)
     12 ea Mussels, scrubbed,
           -- debearded
      8 oz Tuna, filet
      8 oz Rock Cod, filet
      8 oz Ling Cod, filet
      1 ea Lobster, parboiled
           -- (up to two pounds)
      8 ea Shrimp, parboiled
      4 lg Oysters, removed from
           -- shell
      4 sm Squid, fresh
 
       Heat a large saute pan and add olive oil.  Saute the onion, toasted
  garlic, cloves, bay leaves, and allspice for about 10 minutes. (Do not
  brown.)
  
       Meanwhile, heat the fish stock (or chicken) in a saucepan.
  
       To the saute pan, add 1 bunch of coriander (tied together), all of the
  clams, and the grilled tomatoes.  Turn the heat up to high and bring to a
  boil.
  
       Add 2 cups of heated fish stock, cover, and steam to open the clams
  (about 5 minutes).  Replenish fish stock as needed to keep ingredients
  covered.
  
       Add the angler fish, lime juice (to taste), and chilies.  If
  necessary, add more coriander and roasted garlic.  Continue cooking for 2
  minutes, then bring to a rolling boil and add mussels.
  
       (Note: Mussels open quickly.)
  
       Add the remainder of the fish (tuna or cod), then lobster, shrimp,
  oysters, and squid.  (Note: All fish should have the skin removed and be
  cut into 1-inch cubes.)
  
       Remove tied bunch of coriander, then cook covered for 2-3 minutes and
  serve.
  
       Garnish with fresh coriander.
  
       Source: Great Chefs of San Francisco, Avon Books, 1984
       Chef:   Mark Miller, The Fourth Street Grill, Berkeley, CA