Graziella (Zonea) Bertulli, Fano, Pesaro-Urbino
(Yield: 4 servings)
2 pounds mixed fish
(cuttlefish, calamari, skate, whitefish, turbot, shrimp,
prawn, etc) cleaned and washed
1 garlic clove (minced)
1 small onion (diced)
1 cup white wine
1 5.8 ounce can tomato paste
(diluted in 2 cups water)
1 medium chili pepper (chopped fine)
4 tablespoons white wine vinegar
1 tablespoon finely chopped parsley
extra-virgin olive oil
1. Coat and heat large saucepan with oil over medium heat. Add garlic and onions. Sauté for approx. 1 minute.
2.Add wine, allowing alcohol to evaporate for a few minutes, then add diluted tomato paste and bring to boil.
3.Add cuttlefish and squid with pinch of chili and cook 5 to 6 minutes. Add remaining fish and cook for 3 additional minutes. Add shrimp and prawns last. Cook for another 2 minutes.
4.Add vinegar and parsley. Cook for another 2 minutes.
5.Remove from heat and allow to sit for 2-3 minutes.
Serve with toasted slices of pane casareccio or focaccia.
If you wish, mussels and clams can be added. If soup is too thick while cooking, add a little extra water.