Easy Italian Recipes

 MAKES 6 SERVINGS

- 4 lb (2 kg) assorted fish and shellfish such as clams, mussels, snapper, striped bass, cod, haddock, cleaned squid, shrimp (prawns) in the shell, and crabs, in any combination
- Sea salt and freshly ground black pepper
- 1/4 cup (2 fl oz/60 ml) olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, 2 minced and 1 halved Iengthwise
- 3 tablespoons chopped fresh flat-leaf (Italian) parsley
- 1 teaspoon red pepper flakes
- 1 cup (8 fI oz/250 ml) dry white wine such as Pinot Grigio
- 3 cups (24 oz/750 g) canned plum (Roma) tornato purée
- 6 thick slices coarse country bread

Along the Tuscan coast, especially around the lively ports of Livorno and Viareggio, zuppa di pesce, thick fish stewiike soup ladied over bread, is a popular dish. The ingredients vary according to what is available at the market, so buy what looks best and what your pocketbook can handle. Choose deboned fish fillets if possible.

If using clams, scrub well, discarding any that fail to dose to the touch. If using mussels, scrub well, debeard, and discard any that fail to dose to the touch. If using fish fillets, cut into large chunks. Clean any whole fish, remove and discard their heads and tails, remove their skin, and cut crosswise into thick slices on the bone. If using squid, cut the body into rings about 1 inch (2.5 cm) wide and the tentacles into medium-sized pieces. Place all the seafood in a bowl of salted cold water and set aside.

In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté until it begins to soften and is fragrant, 3-4 minutes. Add the minced garlic and 2 tablespoons of the parsley and sauté unti! the garlic is fragrant, 1 minute.
Raise the heat to high, add the red pepper flakes, and pour in the wine. Let the alcohol bubble away for a couple of minutes, then reduce the heat to medium, pour in the tornato purée, and simmer uncovered, stirring occasionally, until the flavors are blended, about 5 minutes.

Begin adding the seafood to the soup, starting with the squid, adding the fish slices after 10 minutes, and ending with the shellfish. After all the seafood is added, reduce the heat to low and cook, uncovered, at a slow simmer for about 15 minutes to cook the seafood and blend the flavors. Season to taste with salt and black pepper.
Meanwhile, toast the bread and rub the surface with the cut sides of the halved garlic. Place 1 bread slice in each warmed soup bowl.
Transfer the soup to a warmed tureen. Sprinkle with the remaining 1 tablespoon parsley. Bring the tureen to the table and ladle a mix of fish and shellfish and some broth onto the toast in each bowl. Serve at once.

Buon appetito !