Lots of Seafood Cooked in a Big Pot with White Wine, Tomatoes, and Chiles de Arbol (Plus: Tahini Halva Brownies)

Cooking seafood for a crowd has never been my forté. The first time that I did it, over ten years ago!, I futzed around with a River Cafe Cookbook recipe involving potatoes cooked along with mussels, shrimp, and fish in a tomatoey broth. It was not a hit. The next time, about seven years later, I hosted an indoor clambake and though that was tons of fun, the sausage didn’t really cook along with the fish so I ended up dumping raw sausage on the table along with all of the clams and corn. I had to have everyone help me pick out all the sausage so I could pop it on to a cookie sheet and finish it in the oven. Again, not a triumph.

But last night I cooked seafood for a few friends and it was my best go at it yet. The key? Simplicity!

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