Zuppa Di Pesce

Ingredients

• Olive oil (2 tablespoons)
• Garlic (4 cloves, minced)
• Onion (1 large, diced)
• Red bell pepper (1, diced)
• Tomato paste (2 tablespoons)
• White wine (1 cup)
• Fish stock (4 cups)
• Canned diced tomatoes (1 (28-ounce) can)
• Bay leaf (1)
• Dried oregano (1 teaspoon)
• Crushed red pepper flakes (1/2 teaspoon (adjust to taste))
• Salt (to taste)
• Black pepper (to taste)
• Assorted seafood (1 pound (e.g., shrimp, mussels, clams, calamari, fish fillets))
• Fresh parsley (1/4 cup, chopped)
• Crusty bread (for serving)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add minced garlic, diced onion, and red bell pepper. Sauté until softened, about 5 minutes.
3. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
4. Pour in the white wine, allowing it to simmer for 3 minutes to evaporate the alcohol.
5. Add the fish stock, canned diced tomatoes, bay leaf, dried oregano, crushed red pepper flakes, salt, and black pepper. Bring to a gentle simmer and let it cook for 20 minutes, allowing the flavors to meld.
6. Carefully add the assorted seafood to the pot. Cook for an additional 10 minutes, or until the seafood is cooked through and tender.
7. Remove the bay leaf and stir in the chopped parsley for a fresh finish.
8. Serve the Zuppa di Pesce hot with slices of crusty bread on the side, perfect for dipping.