Zuppa di Pesce Amalfitana

By LeeBoruchow

Zuppa di pesce recipes differ from town to town and even family to family in Italy. This one very similar to the one they serve in Da Gemma, in Amalfi.

Ingredients

• 4 tbsp extra-virgin olive oil
• 1 rib celery, finely chopped
• 4 cloves garlic, thinly sliced, plus 1 whole
• 1 medium red onion, finely chopped
• 1 pinch of dried oreganno
• 1 tbsp crushed red pepper flakes
• 2 cups basic tomato sauce
• 2 cups dry white wine
• 1 cup chopped fresh tomatoes
• 8 giant crayfish or prawns
• 8 mussels, scrubbed and de-bearded
• 12 clams
• 8 oz shrimp, peeled and cleaned
• 4 young red mullet, cleaned but whole
• 4 slices country bread
• 1 clove garlic
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• 1 bunch marjoram, finely chopped

Preparation

Step 1

In a large casserole, heat the olive oil over moderate heat.
Add the celery, garlic, onion, and oregano and pepper flakes and cook until translucent, about 6 to 8 minutes. Add the tomato sauce, wine and tomatoes and bring to a boil. Add the fish and shellfish, cover and bring to a boil. Uncover and reduce the heat to a simmer until the shellfish have opened, 5 to 6 minutes.

Toast the bread and, while still hot, rub with the whole garlic. Lay 1 slice in each of 4 bowls. Add parsley and marjoram to the stew and divide the seafood among the 4 bowls, then divide the broth among the bowls.