Recipe - Zuppa Di Pesce From Viareggio

4 tablespoon Virgin olive oil
1 Rib celery, finely chopped
4 Cloves garlic, thinly cut or sliced up
1 md Red onion, finely chopped
1 tablespoon Crushed red pepper flakes
1 tablespoon Fresh rosemary leaves
2 cup Basic tomato sauce
2 cup Dry white wine
2 cup Fresh tomatoes, chopped
8 Giant crayfish
8 Mussels
8 Littleneck clams
8 Razor clams
One half Fillet red snapper, in 1/2"
cubes
4 sl Country bread, 1" thick
1 Clove garlic, whole
2 bn Italian parsley,~One half cup,
finely chopped

In a large casserole heat 4 tablespoons virgin olive oil over moderate
heat. Add celery, garlic, onion, pepper flakes, and rosemary and cook until
translucent (about 6 to 8 minutes). Add tomato sauce, wine and tomatoes and
bring to a boil. Add fish and cover and bring to a boil. Uncover and reduce
heat and simmer until shellfish have opened (5 to 6 minutes). Toast bread
and while still hot, rub with garlic. Place one slice in each of 4 bowls.
Divide fish first, then the broth among bowls and sprinkle heavily with
parsley. Serve immediately.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MCRecipe Digest V1 #469 by "suechef@sover.net"
suechef@sover.net on Feb 3, 1997.