For the tomato sauce: 2 cloves of garlic, crushed 1 peperoncino (or chili flakes) Olive oil A can of San Marzano tomatoes, or any chopped Salt and pepper A splash of white wine, or more that a slaph. Dry not sweet. About 400 ml water depending if you like it liquidy. For the seafood (in the order they should be added to the pot): Firm-fleshed fish, such as monkfish cut into large chunks or halibut or even better cod fillet. Shrimp, crayfish and/or sea scallops Clams and/or mussels. Cook sauce first. When bubbling start adding the fish. 15 min Cook sauce. 10 min Cook fish. Fry some bread, rub garlic on it and use it to soak up the sauce.

I was thinking about that but there's no space under unless you put everything in the title.