1. Heat a large sauté pan over medium heat. Add the olive oil, chopped onion, mashed roasted garlic, bay leaves, and crushed allspice.

2. Sauté these ingredients for about 10 minutes, being careful not to brown them.

3. Warm the fish stock in a separate saucepan until it's hot but not boiling.

4. Back to the sauté pan; add the tied bunch of cilantro, littleneck clams, and grilled chopped tomatoes.

5. Increase the heat to high and bring to a boil.

6. Pour in 2 cups of the heated fish stock, cover the pan, and steam the clams for about 5 minutes until they start to open.

7. Adjust the amount of fish stock as needed to keep the ingredients covered.

8. Add the monkfish, lime juice, and pasilla peppers to the sauté pan. After cooking for 2 minutes, bring the mixture back to a rolling boil before adding the mussels.

9. Once the mussels start to open, which happens quickly, add the tuna, rock cod, and ling cod pieces.

10. Continue by adding the lobster, shrimp, oysters, and squid.

11. Make sure all of the seafood is evenly distributed in the pan.

12. Remove the tied bunch of cilantro. Cover the pan and let it cook for an additional 2 to 3 minutes.

13. Garnish the stew with additional fresh cilantro, if you like.