Ingredients
Broth -bring to boil, simmer 45 min. covered, strain
3 cups water
1 stalk celery, chopped, with leaves
1 carrot, chopped1 onion, chopped
1 Turkish bay leaf
trimmings from fish-shells, bones, heads, etc.
2 1/2 lbs cleaned fish, such as squid, calamari, baby octopus, small shrimp, striped sea bass, monk fish, sea scallops, lobster
1 lb cultivated mussels
2 chopped shallots
2 cloves garlic, crushed
4 tbsp olive oil
2 tbsp chopped Italian (flat) parseley
5 oz dry white wine
7-8 Canned San Marzano tomatoes, crushed
4 large slices of Tuscan or French Boule
Preparation
In a large frying pan saute shallots and garlic in olive oil. Add parseley and hot pepper. Add wine, lower heat. Add squid, calamari, octopus cut in thin strips. Cover, simmer 10 min. Add tomatoes, bring to boil, add rest of fish, mussels, salt, pepper, broth. Cook, uncovered, 20 min. Discard any mussels that did not open.
Into each soup dish place a slice of bread previously fried in a small amount of oilve oil, then rubbed with a clove of garlic. Ladle zuppa over bread. Enjoy!
