3 tablespoons olive oil
1 medium onion, finely chopped
1/2 cup chopped celery
4 garlic cloves, finely chopped
1 pound plum tomatoes, peeled, chopped
1/4 cup chopped flat leaf parsley
Sprig of fresh rosemary
1/4 teaspoon dried crushed red pepper
3/4 cup dry white wine
8 cups fish stock
18 small hard-shelled clams (or mussels)
1 pound sea bass fillet, cut into 2-inch pieces
1 pound uncooked large shrimp, peeled, deveined
8 ounces uncooked bay scallops
Italian bread
Sea salt
Extra-virgin olive oil
Additional flat leaf parsley for garnish
Heat 3 tablespoons oil in large pot over medium heat. Add onion, celery and garlic. Sauté 10 minutes. Stir in next 4 ingredients. Sauté 2 minutes. Add wine; cook until liquid evaporates. Add 6 cups stock. Bring to a low boil. Reduce heat; simmer 20 minutes.
Add clams or mussels and then the remaining seafood to the soup base. Cover and cook just until seafood is opaque in center and clams open about 5 minutes. Remove any clams or mussels that have not opened.
Place thickly toasted slices of Italian bread in bottom of bowl and ladle stew over bread. Sprinkle with additional parsley and sea salt. Drizzle soup with olive oil.
Serves 4
