Putthe stone fish and the shells in a shallow pot with water until it covers them,until they boil.
Ina deep saucepan, put half the oil to burn and put the squid on high heat.
Oncethe boil has subsided, add the mussels, which, once opened, take them out on aplate.
Putthe quinces with the wine in a pan and steam them covered with a lid. Thequinces should not be moved at all because they make sand and one by one weopen them and remove them on the plate with the mussels. Whoever does not openwe throw it away as they are not good.
Weempty the liquids that will come out slowly into the deep pot and as soon as theyare about to finish we stop because the sand that has come out remains below.
Inthe meantime, the stone fish are boiled, which we carefully remove to anotherplate to cool and then clean them.
Passthe broth through a fine strainer like the tea, so that there are no scales andfill in the deep pot.
Meltthe flour with cold water and add it to the broths.
Addthe lettuce, the onion, the rest of the oil and let them boil well over a highheat.
Whenthey are half boiled, add the washed rice and the saffron. Just before it isready, add the shrimp and crayfish.
Putthe tahini in a deep pan and add the vinegar, stirring. The tahini tightenswith the acidic ones, so when it starts to tighten we add the broth, as in theeggnog.
Whenit is ready, throw it in the pot, add the shells and put on high heat. Onceit starts to boil, after three simmering, remove from the heat, sprinkle withdill, if necessary, season with salt and pepper and serve.