Zuppa Di Pesce

• 3 cups water
• 1 stalk celery, chopped, with leaves
• 1 carrot, chopped1 onion, chopped
• 1 Turkish bay leaf
• trimmings from fish-shells, bones, heads, etc.
• 1 lb cultivated mussels
• 2 chopped shallots
• 2 cloves garlic, crushed
• 4 tbsp olive oil
• 2 tbsp chopped Italian (flat) parseley
• 5 oz dry white wine
• 7-8 Canned San Marzano tomatoes, crushed
• 4 large slices of Tuscan or French Boule

1. In a large frying pan saute shallots and garlic in olive oil. Add parseley and hot pepper. Add wine, lower heat. Add squid, calamari, octopus cut in thin strips. Cover, simmer 10 min. Add tomatoes, bring to boil, add rest of fish, mussels, salt, pepper, broth. Cook, uncovered, 20 min. Discard any mussels that did not open.
2. Into each soup dish place a slice of bread previously fried in a small amount of oilve oil, then rubbed with a clove of garlic. Ladle zuppa over bread. Enjoy!

water, celery, carrot, turkish, fishshells, mussels, shallots, garlic, olive oil, italian, white wine, tomatoes

Taken from www.epicurious.com/recipes/member/views/zuppa-di-pesce-1201722 (may not work)