1/4 cup finely chopped fresh oregano 1/4 cup finely chopped fresh thyme 1/4 cup finely chopped fresh Italian parsley 3/4 cup olive oil 8 tablespoons dry red wine 1 tablespoon cracked black peppercorns 1 tablespoon ground coriander 8 garlic cloves, minced 1 tablespoon cayenne pepper 2 teaspoons salt 1 teaspoon red wine vinegar 8 chicken legs 1 1/2 pound Spanish chorizo or linguiça sausage,* casings removed 4 large onions, coarsely chopped 1/2 pound tomatoes, cut into wedges 8 ounces 1/4-inch-thick ham slices, cut into 2 x 1/4-inch strips 2 tablespoons diced salt pork 1 pound hot Italian sausages 3 1/2 cups chicken stock or canned broth 3 cups bottled clam juice 1 teaspoon saffron threads, crushed 4 cups short-grain rice 1 1/2 pounds uncooked large shrimp, peeled, deveined, tails intact 16 littleneck clams, scrubbed 16 mussels, scrubbed and debearded 1 pound 1-inch-thick halibut or sea bass fillets or shark steaks, cut into 1-inch pieces 2 bay leaves 4 8-ounce frozen uncooked lobster tails (optional), thawed and split lengthwise Vegetable oil 3 large yellow bell peppers, quartered 3 large red bell peppers, quartered 3 large green bell peppers, quartered 1 10-ounce package frozen peas, thawed Limes, quartered Lemon, quartered *Spanish chorizo, a fresh, garlic-flavored pork link sausage that is milder than Mexican chorizo, is available at Spanish markets. Linguiça, a similar Portuguese sausage, is available at Spanish and Latin American markets.

shellfish

1 large onion, chopped
2 pounds fennel bulb (sometimes called anise, available at most supermarkets), trimmed and sliced thin
1 red bell pepper, sliced thin lengthwise
1/4 cup olive oil
the zest of 1 orange, removed in strips with a vegetable peeler
2 teaspoons minced fresh thyme leaves or 1 teaspoon dried, crumbled, plus thyme sprigs for garnish
1 bay leaf
1/4 teaspoon cayenne
1/2 teaspoon crumbled saffron threads
2 cups dry white wine
4 cups white fish stock or bottled clam juice
a 28- to 32-ounce can tomatoes, drained and chopped
2 large garlic cloves, minced
16 small shrimp, shelled and deveined
16 small hard-shelled clams cleaned
1 pound King crab legs, thawed, shelled, and the cartilage discarded
8 large sea scallops, halved, or 16 small sea scallops

For the white fish stock:
2 pounds bones and trimmings of any white fish such as sole, flounder, or whiting, chopped
2 cups sliced onion
24 long parsley sprigs
4 tablespoons fresh lemon juice
1 teaspoon salt
7 cups cold water
1 cup dry white wine
shellfish, stew, provencale

1 navel orange 1/2 cup plus 2 tablespoons fresh orange juice 1/4 cup fresh lime juice 1/2 cup diced (1/4 inch) seeded watermelon 1/2 teaspoon finely grated peeled fresh ginger 1 1/2 tablespoons finely diced red onion 2 to 3 teaspoons finely chopped fresh jalapeno chile 1/2 teaspoon salt 1/4 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/2-inch pieces 1/4 lb large shrimp in shell (21 to 25 per lb), peeled, deveined, and cut into 1/2-inch pieces 1/4 lb cooked lobster meat, cut into 1/2-inch pieces 1 1/2 tablespoons chopped fresh mint 4 heads Bibb or 2 heads Boston lettuce (1 1/4 lb)

fruit, shellfish