Zuppa di pesce from viareggio

1 Servings

Ingredients

Quantity Ingredient
4 tablespoons Virgin olive oil
1 Rib celery, finely chopped
4 Cloves garlic, thinly sliced
1 medium Red onion, finely chopped
1 tablespoon Crushed red pepper flakes
1 tablespoon Fresh rosemary leaves
2 cups Basic tomato sauce
2 cups Dry white wine
2 cups Fresh tomatoes, chopped
8 Giant crayfish
8 Mussels
8 Littleneck clams
8 Razor clams
½ Fillet red snapper, in 1/2\" cubes
4 slices Country bread, 1\" thick
1 Clove garlic, whole
2 bunches Italian parsley,~1/2 cup, finely chopped

Directions

In a large casserole heat 4 tablespoons virgin olive oil over moderate heat. Add celery, garlic, onion, pepper flakes, and rosemary and cook until translucent (about 6 to 8 minutes). Add tomato sauce, wine and tomatoes and bring to a boil. Add fish and cover and bring to a boil. Uncover and reduce heat and simmer until shellfish have opened (5 to 6 minutes). Toast bread and while still hot, rub with garlic. Place one slice in each of 4 bowls.

Divide fish first, then the broth among bowls and sprinkle heavily with parsley. Serve immediately.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MC-Recipe Digest V1 #469 by "suechef@..." <suechef@...> on Feb 3, 1997.

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