Venetian Style Seafood Zuppa

Ingredients

• 1 lb Sea bass fillets, cut into 2-inch chunks
• 1 lb Fresh mussels, scrubbed and debearded
• 3 tbsp Extra virgin olive oil
• 4 pieces Garlic cloves, thinly sliced
• 0.5 cup Dry white wine (Pinot Grigio or Soave)
• 14 oz Canned crushed tomatoes
• 1 cup Fish stock or clam juice
• 0.5 tsp Red pepper flakes
• 0.25 cup Fresh flat-leaf parsley, chopped
• 4 slices Sourdough bread slices, toasted with garlic

Instructions

1. 1

   In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

2. 2

   Add the sliced garlic and red pepper flakes, sautéing for 1-2 minutes until the garlic is golden but not burnt.

3. 3

   Pour in the dry white wine to deglaze the pan, scraping up any bits, and let it simmer until reduced by half.

4. 4

   Stir in the crushed tomatoes and fish stock, then bring the liquid to a gentle boil.

5. 5

   Reduce the heat to low and simmer the tomato base for 10 minutes to allow the flavors to meld.

6. 6

   Gently place the sea bass chunks into the simmering broth and cook for 3 minutes.

7. 7

   Add the mussels to the pot, cover with a tight-fitting lid, and steam for 4-5 minutes until the mussels have opened.

8. 8

   Discard any mussels that remain closed, stir in the fresh parsley, and serve immediately in deep bowls with toasted bread.