4 pcs. crabs or lobster, boiled
1 kilo clams, boiled in 6 cups water
1/4 kilo shrimps, peeled with tail intact
1/4 kilo squid, cleaned and cut into rings
1/4 kilo fish, boiled in 6 cups water
2 tbsp. olive oil
3 cloves garlic, pounded
1/2 cup onions, diced
1/4 cup rice, uncooked
1/4 cup flour, dissolved in little water
salt, pepper, vetsin to taste
1 cup tomato sauce
2 pcs. hard boiled egg, for garnish
1 cup croutons
2 stalks green oinions, cut five for garnish

Remove meat from crabs or lobster. Reserve pinchers for decor. Remove clam meat from shells. Reserve 15 pcs. shells for decor. Reserve stock. Remove bones from fish and cut into pieces. Reserve fish stock.

In sauce pan, saute garlic and onions in olive oil. Add rice, soup stock and continue to simmer until rice is cooked. Add squid, shrimps, clam meat, fish and tomato sauce. Season to taste. Add dissolved flour to thicken. When ready to serve, place in soup tureen and garnish with green onions, hard boiled egg and croutons. Serve hot.