Ingredients
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1/4 cup olive oil
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2 garlic cloves, chopped fine
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2 (1 lb) cans peeled tomatoes, coarsely chopped
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4 celery ribs, chopped
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2 teaspoons salt
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1/8 teaspoon cayenne pepper
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1 bay leaf
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1/2 cup dry red wine
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4 cups water
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1 lb whitefish boneless fillets
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clam, rinsed
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mussels, scrubbed clean and rinsed
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crab
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scallops
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shrimp
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3 medium yellow onions, peeled and chopped
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Instructions
- Heat a 6 quart heavy stockpot and add the oil, onion, and garlic. Saute until they are clear, about 5 minutes. Add the remaining ingredients, except the seafood, and simmer, uncovered, until the sauce is rich and full-flavored, about 1/2 hour.
- Add the fish and shellfish in the order given, giving each variety a moment to cook. The clams will take longer than the squid.
- Serve in bowls with hearty bread and a salad.