Zuppa Di Pesce (Italian Fish Soup)

4 lb of assorted mixed fish

( some suggestions would be all boneless haddock, cod or other white firm fish. Shellfish, mussels, clams cleaned thouroughly. Cleaned squid, shimp, scallops, lobster meat or crab meat )

• Freshly ground pepper and sea salt
• 1/4 cup extra virgin olive oil
• 1 vidalia onion chopped (optional for me)
• 5 cloves garlic sliced in half
• 3 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped basil
• 1 teaspoon crushed red pepper flakes
• 1 cup Burgundy wine
• 3 cups of fresh vine ripe or plum tomatoes pureed(or use canned)
• 6 very thick slices of Italian bread day old toasted

In a large sauce pot 5 quarts, on medium heat, warm the olive oil. Add the onion and sauté until it begins to soften 3 minutes. Add the minced (3 garlic cloves) of the sliced garlic cloves and 2 tablespoon of the parsley and sauté until the garlic is starting to smell fragrant, around 1 minute.

Add the red pepper flakes and pour in the wine and next put in in the tomato puree and simmer uncovered, stirring occasionally, until the flavors are blended, about 5 minutes.

Begin adding the seafood to the soup, starting with the squid if using. After all the seafood is added, reduce the heat to low and cook, uncovered, at a slow simmer for about 15 minutes. Season with salt and black pepper.

Note: If using mussels or clams, discard any that haven't opened before serving. Shrimp can be served with tails on for presentation.

Meanwhile, toast the bread and rub the surface with the rest of cut sides of the halved garlic. Place 1 thick slice of bread into a serving bowl. Pour fish over the bread to serve.

Sprinkle with the remaining parsley. My family loves to sprinkle grating cheese on top and add more hot red pepper flakes.