Savoury Italian Fish Soup (brodetto)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 tablespoons extra virgin olive oil
• 6 stalks celery & leaves, cleaned chopped in to 1/2 inch pieces
• 5 small spring onions, with green tops and green part sliced 1/4 i thick
• 2 sprigs marjoram
• 2 sprigs parsley
• 2 sprigs thyme
• 4 cloves garlic, smashed
• 3 tablespoons balsamic vinegar
• 24 cherry tomatoes, cut in half
• 2 pepperoncini peppers, cut in half
• 1 (16 ounce) can plum tomatoes, lightly crush with your hands
• 3/4 lb cuttlefish, cleaned and sliced 1 inch thick
• 3 cups dry wine
• 2 (1 3/4 lb) sea bass or 2 (1 3/4 lb) striped bass, head and tail on,gutted and scaled,cut in half across the mid section
• 12 mussels, scrubbed
• 6 razor clams
• 6 large shrimp, head on
• 1/2 lb squid, cleaned and sliced 1/2 inch thick
• salt and pepper, to taste
• 1 bunch italian parsley, finely chopped to yield 1/4 cup

Recipe

• 1 in a large stock pot over medium high heat add olive oil, celery, spring onion, marjoram, parsley, thyme, and garlic sauti until onions begin to become transparent about 5 minutes.
• 2 add the vinegar, cherry tomatoes, peperoncino, canned whole tomato, cuttlefish and wine.
• 3 allow to come up to a simmer and then cook for 10 minutes.
• 4 add the bass by placing on top of the broth and very gently pushing the fish down.
• 5 allow to cook 5 minutes.
• 6 add the mussels, razor clams, shrimp, and squid by placing on top of broth and fish gently pushing down with a large ladle and basting the shell fish with the hot broth.
• 7 cover stockpot with a lid and cook for 2 to 3 minutes until mussels and clams are all open and shrimp and squid are cooked through.
• 8 taste and season with salt and pepper.
• 9 carefully remove to serving platter and sprinkle parsley on top.