Prep: Chop onion. Cut off and discard seeds and ribs from green pepper; cut pepper into ½-inch dice. Finely chop garlic. Cut cod into 1-inch pieces. Cut calamari crosswise into ¼-inch-wide rings. Coarsely chop calamari tentacles, if any.

1. Heat olive oil in Dutch oven or covered flameproof casserole over medium-high heat. Add onion, bell pepper, and garlic and cook, stirring often, until onion is translucent, about 6 minutes.

2. Stir in red wine, then tomatoes with their juices, and 1 cup water. Bring to a boil. Reduce heat to low and partially cover pot. Simmer for 30 minutes.

3. Add cod and cook for 3 minutes. Add calamari and cook until it is tender and cod is cooked through, about 3 minutes more. Season with salt and pepper to taste. Ladle into bowls and serve hot.

Variation

Leave out the red wine and use ½ cup bottled clam juice.

Substitute ½ cup peeled and deveined medium shrimp (26–30 count) for calamari.

Season with crushed hot red pepper flakes instead of freshly ground pepper.