|Chopped marjoram||1⁄4 Cup (4 tbs) (1/4 Cup)|
|Chopped rosemary||2 Tablespoon|
|Chopped sage||2 Tablespoon|
|Chopped thyme||2 Tablespoon|
|Chopped sweet basil||4 Tablespoon|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), mashed/minced|
|Red peppers||4 Small, finely chopped|
|Swiss chard||1 Bunch (100 gm)|
|Cooked crabs||2 Large, cleaned and cracked|
|Sea bass/Rockfish/ other firm fleshed white fish||2 Pound|
|Canned solid packed tomatoes||2 Pound (2 Large Can)|
|Canned tomato paste||6 Ounce (1 Small Can)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Ground pepper||2 Teaspoon|
|Dry white table wine||1 Cup (16 tbs)|
Combine the marjoram, rosemary, sage, thyme, and sweet basil; add parsley, garlic, and chopped red peppers; toss all together with the Swiss chard.
Arrange clams in the bottom of a large, heavy 8-quart kettle with a tight fitting cover.
Sprinkle part of the herb and Swiss chard mixture over the clams; put the cracked crab in next, and sprinkle with another layer of herbs and chard.
Add the prawns, another layer of the herb mixture, and arrange the sea bass on top.
Mix together tomatoes, tomato paste, olive oil, salt, and freshly ground pepper and pour over all.
Cover and simmer for 30 minutes; pour in wine, and simmer 10 minutes longer, or until the seasonings are well blended.