Zuppa Di Pesce From Amalfi

Recipe Ingredients

4 tablespoons	60ml	Extra-virgin olive oil
1		Celery rib - finely chopped
4		Garlic cloves - thinly sliced
1		Red onion - finely chopped (medium)
1 tablespoon	15ml	Crushed red pepper flakes
2 cups	474ml	Basic Tomato Sauce - (see recipe)
2 cups	474ml	Dry white wine
1 cup	62g / 2.2oz	Chopped fresh tomatoes
8		Giant crayfish
8		Mussels - scrubbed, bearded,
		And rinsed
8		Razor clams
4		Young red mullet
4		Country bread 1"thick
1		Garlic clove
1/2 cup	73g / 2.6oz	Finely-chopped Italian parsley
1		Fresh marjoram - leaves only

Recipe Instructions

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 Basic 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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A40) - from the TV FOOD NETWORK

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