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Ancona-Style Fish Stew

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PREP TIME
35 min
COOKING TIME
45 min
TOTAL TIME
80 min
SERVINGS
6 servings
Dinner Italian
Ancona-Style Fish Stew
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 celery ribs, chopped
  • 1 carrot, chopped
  • 1 cup chopped fresh parsley
  • 3 cloves garlic, finely chopped
  • 2 bay leaves
  • red pepper flakes to taste
  • 1 (28 ounce) can whole peeled tomatoes, mashed
  • 1 1/2 pounds red snapper fillets, cut into 2 inch pieces
  • 1/2 cup white vinegar
  • 3 cups fish stock
  • 1 pound clams in shell, scrubbed
  • 1/2 pound medium shrimp, with shells
  • salt and ground black pepper to taste
  • 6 (3/4 inch thick) slices Italian bread, toasted
Instructions
1
Warm a substantial saucepan, Dutch oven, or earthenware container over moderate heat. Introduce olive oil and sauté a medley of onion, celery, carrot, parsley, garlic, bay leaves, and red pepper flakes; stir constantly until the onion has become tender and pale in color, approximately 5 minutes.
2
Combine the softened onion mixture with crushed tomatoes; continue to cook over moderate heat for a duration of 15 minutes. Incorporate fish and vinegar or wine; allow the liquid to almost vanish, around 10 minutes. Introduce fish stock and cover the container; lower the heat to a low setting; simmer for 10 minutes.
3
Gently blend in clams; cook until they have opened (discard any unopened clams), roughly 2 minutes. Introduce shrimp and cook until they turn pink, approximately 3 minutes. Season with salt and black pepper.
4
Position a slice of toasted bread at the bottom of each serving container. Ladle the brodetto over the bread; serve promptly.