14 oz. codfish, 6 oz stuffing , 1-oz bay scallops, 1 oz baby shrimp, 1 oz crabmeat, 1 oz Bermuda onion (sliced very thin), 8 oz Pico sauce), 2 oz butter

Stuffing
2 oz. butter (melted), 1 ½ oz. carrot (diced small), 1 ½ oz. onion (diced small), l ½ oz. celery (diced small), 12 oz mushrooms (sliced), 1 pint sherry 2 tsp. basil, ¾ tsp. thyme, ¼ tsp. black pepper, ¾ tsp. oregano, ¼ tsp. black pepper, 24-oz. bread crumbs

Pico Sauce
2 oz. peanut oil,l 2 tbs. Garlic (minced), 1 lb. Onions (diced medium), 1 tbs. Basil, ¾ tbs. Oregano, ½ tbs. Thyme, 2 cups rose wine, 4 ½ cups whole peeled tomatoes (hand crushed).

In a casserole pan fry the bread crumbs in olive oil. In another casserole pan fry garlic and the chopped clams, cook until done. Add bread crumbs, parsley, oregano, cheese and olives. Cook for a few minutes.

Divide stuffing into 4 parts and stuff calamari.

Pan fry calamari in olive oil. Drain the oil and add ½ glass of white wine, cook until wine evaporates. Add the tomato sauce and cook another 10 minutes.

Serve over a bed of past

Recipe from, the Lobster Pot Cookbook
Published by LP Products Ltd. © 1991, Timothy and Joy McNulty