Zuppa Di Pesce

• 1/2 cup olive oil divided
• 1/4 teaspoon red pepper flakes optional
• 3 garlic cloves minced
• 1 onion finely diced
• 1 cup dry white wine
• 2 Roma tomatoes seeded and chopped
• 1 bay leaf
• 1 1/2 teaspoons dried parsley
• 2 cups fish stock or chicken stock
• 2 pounds white fish fillets cod, sea bass, or halibut
• 1/2 pound bay scallops
• 1 pound clams cleaned, or mussels
• pepper

1. Lightly rinse fish and wipe with a clean white paper towel.
2. Cut fish into 2-3 inch chunks.
3. Take a large pot (cast iron is perfect). Heat over medium heat with 2 tablespoons olive oil. Add garlic and red pepper flakes. Saute for about 2 minutes (until the garlic turns brown). Using a slotted spoon remove garlic from pan and discard. Keep oil!
4. Add onion and let saute for 1 minute. Add wine, tomatoes and bay leaf and let reduce to 1/2. Add parsley then stock. And bring to a simmer.
5. Add all fish and season with salt and pepper. Cook until clams open and fish is cooked.
6. Keep warm on stove and let each person drizzle olive oil after they scoop soup into their bowl.

olive oil, red pepper, garlic, onion, white wine, tomatoes, bay leaf, parsley, fish stock, white fish, bay scallops, mussels, pepper

Taken from www.yummly.com/recipe/Zuppa-di-Pesce-1226036 (may not work)