Zuppa di Pesce from Amalfi

By Flyer920

Ingredients

• 4 tablespoons extra-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
• 2 cups basic tomato sauce, recipe follows
• 2 cups dry white wine
• 1 cup chopped fresh tomatoes
• 4 Lobster Tails
• 12 mussels, scrubbed, bearded and rinsed
• 12 Little Neck clams
• 4 (1-inch thick) slices country bread
• 1 clove garlic
• 2 bunches Italian parsley, finely chopped to yield 1/2 cup
• 1 bunch fresh marjoram, leaves only

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

In a large casserole, heat the olive oil over moderate heat.

Add the celery, garlic, onion, 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 garlic. Lay 1 slice in each of 4 bowls. Divide the seafood among the 4 bowls, then divide the broth among the bowls, and sprinkle each bowl with parsley. Garnish with marjoram leaves. Serve immediately.