Instructions

Start by preparing the Salsa Di Pomodoro (Tomato Sauce)

1. Crush Tomatoes by hand in a bowl for a chunkier sauce or blend in food processor for a more smooth texture (depending on your preference)
2. In medium saucepan add EVOO and heat over medium heat until oil is warm
3. Add Onion, sauté 2-3 minutes until softened and lightly golden
4. Add Garlic, sauté 1-2 minutes
5. Add Tomatoes
6. Add Salt, Pepper, cook for about 30 minutes stirring occasionally or until sauce is bubbling and is thickened and water is absorbed
7. Turn off heat and stir in Basil for about 1 minute

For the Stew

1. In a large pot add 4-5 Tbs EVOO and heat over medium heat
2. When oil is warm add Garlic, sauté 1 minute
3. Add Crushed Red Chili Pepper, sauté 1 minute
4. In sequence add Clams and Mussels, cook until they start to open
5. Add in 1 cup of the White Wine and cook until evaporated
6. Remove Clams and Mussels and set aside
7. In the same pot add 4-5 Tbs EVOO to the juice leftover from Clams and Mussels
8. Add Shrimp, Langostinos, Scallops, Calamari, and a pinch of Salt
9. Turn heat up to med/high and stir for about 1 minute
10. Blush with the remainder of White Wine
11. Add Tomatoes and Salsa Di Pomodoro (Tomato Sauce) that was made in the beginning
12. Add Parsley, cook 2-3 minutes reducing the heat to medium
13. Add fillet of fish divided into 4 pieces
14. Add Clams and Mussels back to pot
15. Add Fish Stock or hot water and cook about 4 minutes or until fillet of fish is cooked all the way through and flaky in texture
16. Taste and add more Salt if desired
17. Add extra Parsley of desired and serve with Crostini Bread