1 sprig of thyme
1 tablespoon chile flakes
1 shallot, chopped
3 cloves of garlic, minced
3 tablespoons olive oil
12 Manilla clams, cleaned
12 Prince Edward Island mussels, cleaned
1 pound sea bass/salmon fillet, cut into large chunks
1 cup of white wine
1 cup calamari (squid), cleaned and sliced
1 pound shrimp (size: 16/20 per pound), cleaned
1 Maine lobster (1 1/2 pounds), steamed and cracked
1 Dungeness crab, steamed and cracked
4 cups shrimp/lobster/crab stock (see Chef's Notes below)
1 cup tomato sauce
1 bunch fresh parsley chopped
salt and pepper, to taste