Ancona Brodetto di Pesce

• 2 onion, chopped
• 4 garlic cloves, finely chopped
• 2 red Chili, finely chopped (seeds removed)
• 500 grams carrots, chopped
• 2 liter white wine
• 1 liter passata
• 150 grams fruits de mer
• 1 filet tilapia, in inch blocks
• 2 kg fresh mussels
• 2 dash red wine vinegar
• 2 pinch sumac
• 1 black pepper
• 1 salt
• 1 bunch sage
• bunch chopped parsley
• 4 white bread rolls
• 2 stick butter
• 1 smoked salt (Maldon)

1. Let's start on the butter for later.
2. Melt the butter.
3. Stir a liberal pinch of smoked salt (or non smoked sea salt if you can't find the smoked kind), a very finely chopped chili and plenty very finely chopped sage.
4. Refrigerate.
5. Now, go soak those mussels, take out broken, empty and bad ones.
6. Rub them clean a bit too, in a sink full of cold water.
7. Saute onions (in a Dutch oven), until glassy, add garlic, 1 chopped Chili without seeds.
8. Add carrots, some parsley, some sage, saute few more minutes.
9. Add wine (use about half a bottle, I used a decent Italian pinot grigio.
10. Feel free to drink the rest), let simmer for a few minutes.
11. Add passata, sumac, good dash of vinegar and pepper & salt tot taste.
12. Add fruits de mer and tilapia and let simmer for 3-4 minutes.
13. Add the mussels, without those broken and bad ones.
14. Close the lid, let it simmer for about 5-6 minutes.
15. In the mean time, rub that refrigerated butter all over the open side of a cut white roll and toss them under the grill of your oven for about 4 minutes, or until golden.
16. Ladle a few loads of the Seafood mixture in a deep plate, add the grilled half rolls to the side, let it soak a little and sprinkle with parsley.
17. Serve and enjoy!
18. (Oh, time to use that other bottle of wine!)

onion, garlic, red chili, white wine, passata, filet tilapia, mussels, red wine vinegar, sumac, black pepper, salt, sage, parsley, white bread rolls, butter, salt

Taken from cookpad.com/us/recipes/365769-ancona-brodetto-di-pesce (may not work)