Servings:
Servings: 6
Ingredients
- 1 pound seabass
- 12 head shrimp
- 20 head clam
- 12 head mussel
- 1 pound calamari
- 1 pound fennel
- 1 pound carrot
- 1 pound onion
- 1 stalk celery
- 2 stalk leek
- 1 quart clam juice
- 1 quart tomato
- 1 teaspoon oregano
- 1 teaspoon red pepper
- 1/2 quart white wine
- 1/2 quart Salt
- 1/2 quart Garlic
- 1/2 quart Basil
- 1/2 cup olive oil
Preparation
Baking Directions:
Sauté all the vegetables in olive oil; add pepper flakes and oregano.
Deglaze with white wine, reduce to half, add clam juice and reduce again to half; then add tomato juice, reduce again almost to the end.
Add tomato meat, which has been cut into small pieces.
Add salt to taste.
In a large saucepan, sauté garlic in olive oil over a low heat.
Add all of the fish and seafood and deglaze with sauce.
Cook for approximately 15 minutes.
Add extra clam juice if needed.
Finalize with chopped basil.
Garnish with diced red and yellow tomatoes, cannellini beans and parmesan crostino.
