Zuppa di Pesce

Ingredients

• 400 gmonkfish fillet — cubed
• 300 gsea bass fillet — cubed
• 400 gclams — purged
• 400 gmussels — scrubbed
• 4ripe tomatoes — grated
• 1onion — chopped
• 4 clovesgarlic — sliced
• 120 mldry white wine
• 1.2 Lfish stock
• 5 tbspextra virgin olive oil
• 3 tbspflat-leaf parsley — chopped
• to tastefine sea salt

Method

1. Begin by preparing the soffritto: In a large, heavy-bottomed pot, heat 5 tablespoons of extra virgin olive oil over medium heat. Dice the onion finely and mince the garlic cloves. Add them to the pot, stirring occasionally, until the onion becomes translucent and the garlic is fragrant, taking care not to let them brown as this would alter the flavor of the dish.
2. While the soffritto is cooking, dice the ripe tomatoes. Once the onion and garlic have softened, add the tomatoes to the pot. Stir them in and let them cook for a few minutes until they start to break down and release their juices, creating a rich base for the soup.
3. Pour in 120 ml of dry white wine, allowing it to deglaze the pot. Increase the heat slightly to let the alcohol evaporate, which should take a couple of minutes. You will notice a reduction in the sharpness of the wine's aroma, leaving behind a subtle depth of flavor.
4. Add 1.2 liters of fish stock to the pot, bringing the mixture to a gentle simmer. This will form the broth for your Zuppa di Pesce. Season lightly with fine sea salt, remembering that the seafood will also contribute salinity.
5. Prepare the seafood: Rinse 400 g of clams and 400 g of mussels under cold water, discarding any that remain open when tapped. Cut the 400 g monkfish fillet and 300 g sea bass fillet into bite-sized pieces. Add the monkfish and sea bass to the simmering broth first, as they require a bit more time to cook through.
6. After about 5 minutes, when the fish pieces are opaque and firm to the touch, add the clams and mussels to the pot. Cover the pot with a lid and allow the shellfish to steam open, which should take another 5 to 7 minutes. You'll know they are done when the shells have opened wide.
7. Once the seafood is cooked, taste the broth and adjust the seasoning with more fine sea salt if necessary. Finely chop 3 tablespoons of flat-leaf parsley and stir it into the soup, adding a fresh, herbal note.
8. Finish the Zuppa di Pesce with a drizzle of extra virgin olive oil just before serving. This final touch enhances the richness of the broth and brings all the flavors together, creating a comforting and authentic Italian seafood soup.