Use a 24 cm non-stick pot with a 5-liter capacity, suitable for 4-6 people. It's perfect for Western soups, Asian noodle soups, curries, and even hot pots.

The pot is versatile, compatible with gas, induction, and ceramic stoves, and dishwasher safe.

The pot features a Teflon 4-star non-stick coating, which is more durable than standard Teflon. Clean with warm soapy water before first use, and dry with a paper towel or cloth. Use nylon, plastic, or wooden utensils to avoid scratching the coating.

Select high-quality fresh or frozen seafood from a reliable source.

Soak fresh clams in saltwater to purge sand. Thaw other seafood, trim shrimp whiskers and sharp points, devein, and optionally peel. Cut squid into pieces. Cut tuna belly and halibut into large chunks (avoid thin slices to prevent breaking during cooking), season with 1 teaspoon salt and a pinch of black pepper, and marinate for 10 minutes.

Heat 3/4 tablespoon olive oil in the pot over medium heat. Sauté onion, garlic, and red pepper flakes for about 3 minutes until the onion turns translucent.

Add squid and stir-fry.

Add fresh and canned tomatoes, pour in white wine, and increase to medium-high heat. Once the alcohol evaporates, add stock, bring to a boil, then reduce to medium-low heat and simmer for 10 minutes.

Add fish chunks, shrimp, and clams, pressing them into the broth with a spatula.

The deep pot prevents splattering during stirring. Once clams open and fish is cooked, turn off the heat. Taste and adjust seasoning with salt and black pepper if needed, but the clams usually provide enough saltiness, and the broth is rich with seafood flavors.

Sprinkle with chopped parsley to finish. Serve the pot directly on the table for an elegant presentation.

Pair with sliced French bread to soak up the broth and enjoy a hearty meal!