· Ingredients
3 lbs. assorted local and fresh scaled, de-boned and thoroughly cleaned fish
(mussels, clams, mullet, monkfish, squid, octopus, shrimps)
1 cup white wine
1/2 cup water
5 tablespoons extra-virgin olive oil
3 cloves minced garlic
1/2 teaspoon peperoncino or to taste
1 small white onion, minced
2 cups fresh plum tomatoes, peeled, seeded and chopped
1 tablespoon tomato concentrate
1/2 cup fresh, minced parsley
Salt and pepper to taste
slices of crusty bread
Preparation
In a large skillet on medium heat pour the olive oil. Drop two chopped garlic cloves and stir until sizzling. Add the onion and sauté until soft and translucent. Sprinkle in the peperoncino and parsley. Add the plum tomatoes and the tomato concentrate. Add white wine and let evaporate. Simmer for 15 minutes. Add the fish at intervals, starting from those who take longer to cook. Stir to combine. Finally add the mussels and clams. Add salt and pepper. Add a little water if the sauce is too thick. When the mussels and clams are wide open, the stew is ready.
Preheat the grill. Brush the bread on both sides with olive oil. . Cut the remaining garlic clove in half lengthwise and rub the bread on both sides. Grill the bread until brownish. Place a piece of bread in the bottom of each bowl, ladle the soup over it and serve immediately accompanied by Verdicchio white wine.