zuppa di pesce from viareggio
| Measure | 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 |
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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