Yield: 4-6 servings
Ingredients:
- ½ cup (120 ml) olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- ¼ teaspoon (1.25 ml) chili flakes
- 1/3 cup (80 ml) white wine vinegar
- 1 ½ cups (350 ml) passata
- 3 pounds (1.4 kg) assorted seafood – scrubbed clams, scrubbed and debearded mussels, cod, red snapper, shrimp, scallops
- Salt and pepper
- 1/3 cup (80 ml) chopped flat-leaf parsley
- Bread slices
- Garlic cloves, sliced in half
Method:
Heat olive oil in a large earthenware dish over low heat.
Increase heat slowly, then add onion, garlic, chili flakes, and sauté 1-2 minutes, until fragrant.
Add the white wine vinegar to the hot pan, stirring to loosen any stuck bits, bring to a boil and reduce completely.
Once the vinegar has evaporated, add the passata and stir. Bring to a simmer.
Season separated seafood with salt and pepper.
Add clams to the dish, reduce heat, cover, and cook for 5 minutes.
Add mussels, return cover, and cook for 3 minutes.
Add meaty seafood such as cod, red snapper, shrimp, and scallops, cover and cook for 5-7 minutes, until all the shellfish have opened and the seafood is opaque.
Before serving, remove and discard any shellfish that haven’t opened.
Meanwhile, toast the bread and rub each slice with a clove of garlic.
To serve, place a toasted bread slice in the bottom of each bowl. Ladle the stew on top. Garnish with parsley.
Buon appetito!
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