Dalmatian Fish Stew (Dalmatinski Brodet

Purée parsley, half the olive oil, lemon juice, half the garlic, salt, and pepper in a food processor until smooth. Transfer to a large bowl.

Add monkfish, sea bass, shrimp, and, if using, the langoustines to the bowl and toss to combine. Cover with plastic wrap and chill for 10 minutes.

Grease an 8-qt. Dutch oven with olive oil. Toss the remaining garlic, potatoes, leeks, and onions in a bowl.

Spread ⅓ of the vegetable mixture in the bottom of the pot. Add ⅓ each of the remaining olive oil, wine, and tomatoes.

Remove shrimp and langoustines from the marinade and set aside. Arrange ⅓ of the remaining fish mixture over the tomatoes. Repeat layering.

Add 1 cup of water; cover and bring to a boil. Reduce heat to medium-low and cook, shaking the pot occasionally but not stirring, until fish and vegetables are tender, about 12–15 minutes.

Add the reserved shrimp and langoustines. Cover and cook until shellfish are pink and cooked through, about 5 minutes more.

Spoon stew into bowls and serve.