/ Source: TODAY
INGREDIENTS
- 4 Small Squid, cleaned, trimmed and scored
- 1/2 lb Red Mullet Filet
- 1/4 lb Monk Fish Tail Filet
- 1/4 lb Sea Bass Fillet
- 1/2 lb Mussels, cleaned
- 1/2 1b Clams, cleaned
- 4 Prawns, cleaned and peeled
- 1 cup White Wine
- bunch Fennel Tops or Dill
- bunch Flat Parsley
- bunch Basil
- 2 Garlic Cloves — thinly sliced
- 1 Can of Whole Tomatoes (28 oz)
- 1 Can of Cannelloni Beans
- Olive Oil
- Salt and Pepper to taste
For Aioli
- Small jar of Mayonnaise
- Bunch of Basil
- 1-4 Cloves of Garlic (depending on personal taste)
- some Lemon Juice
- Salt and Pepper
DIRECTIONS
Heat large pan and pour in 2-4 tbls of olive oil. Throw in mussels and clams (only use shellfish that is tightly closed). Add the garlic. Then add cut up tomatoes, white wine and cannelloni beans. Stir pot. Place the trimmed fish and squid on top along with seasonal herbs. Cover the pot and simmer for 20 minutes or until the mussel and clam shells have opened and the fish are firm. Serve in a wide rimmed soup bowl and top with a dollop of aioli.
For aioli, pound garlic and basil leaves with a mortar and pestle. Add the mayonnaise and mix together. Add a squeeze of lemon juice, salt and pepper to taste.