Take the Assorted Seafood (2.5 pound) out of the fridge.
Julienne the Onion (1).
Roughly chop the Sausage (2).
Saute onion, sausage and Anchovy Fillets (5) in Extra-Virgin Olive Oil (1/3 cup).
Finely slice the Chili Pepper (1).
When the onions are translucent and the anchovies have desintegrated, add White Wine (2 cup), Clam Juice (2 cup), finely sliced chili and Water (1 1/2 quart). Bring to a simmer.
Cube the Potato (2).
Add cubed potato, simmer until potatoes are nearly soft, add Tomato Paste (1/2 cup), Garlic Paste (1 tablespoon), Dried Thyme (1 tablespoon), Dried Oregano (1 tablespoon), Salt (to taste) and Ground Black Pepper (to taste).
Chop the Tomato (16 ounce).
Add chopped tomatoes with their juices.
Drain the Canned Cannellini White Kidney Beans (16 ounce), and add to the pot. Bring back to a simmer.
Chop the Fresh Cilantro (2 tablespoon).
Add the seafood, simmer for 1 minute, then remove from heat. Add chopped cilantro and adjust seasoning if needed. Serve with Rustic Bread (to taste) and enjoy!