Zuppa Di Pesce

Ingredients

• Crusty bread (for serving)
• Fresh parsley (2 tablespoons, chopped)
• Assorted seafood (e.g. shrimp, mussels, clams, calamari, fish fillets) (1.5 lbs)
• Salt and pepper (to taste)
• Crushed red pepper flakes (1/2 teaspoon)
• Dried oregano (1 teaspoon)
• Bay leaf (1)
• Canned diced tomatoes (1 can (14 oz))
• Fish stock (4 cups)
• White wine (1/2 cup)
• Tomato paste (2 tablespoons)
• Red bell pepper (1, diced)
• Onion (1 medium, finely chopped)
• Garlic (4 cloves, minced)
• Olive oil (2 tablespoons)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the garlic, onion, and red bell pepper. Cook until softened, about 5 minutes.
3. Stir in the tomato paste and cook for another 2 minutes.
4. Pour in the white wine and cook for 3 minutes, allowing the alcohol to evaporate.
5. Add the fish stock, diced tomatoes, bay leaf, dried oregano, crushed red pepper flakes, salt, and pepper. Bring to a simmer and cook for 20 minutes.
6. Add the assorted seafood to the pot and cook for another 10 minutes, or until the seafood is cooked through.
7. Remove the bay leaf and stir in the chopped parsley.
8. Serve the Zuppa di Pesce hot with crusty bread on the side.