LA TAVOLA’S ZUPPA DI PESCE

1 tablespoon olive oil, plus more

for garnish

1 red onion, julienned

1 teaspoon chopped fresh

oregano

1 teaspoon chopped fresh

thyme

1 teaspoon chopped fresh Italian parsley, plus more for garnish

3 Calabrian chiles, chopped or ½ teaspoon dried red pepper flakes

3 sliced cloves garlic

1 cup pureed Italian tomatoes 1 cup white wine

8 cups Seafood Brodo (see

recipe)

15-20 mussels

15-20 clams, scrubbed and

washed

1 pound medium shrimp, peeled (shells saved for Seafood Brodo)

½ pound fish, cut into 1-inch

square pieces

½ pound calamari, cut into

rings, optional

Salt

Grilled bread, for serving

In a large saucepot, heat olive oil over medium heat. Add onion and cook 2 minutes or until onion turns slightly transparent. Add oregano, thyme, parsley, chiles or dried red pepper flakes and garlic and cook 1 to 2 minutes or until garlic begins to brown. Stir in tomatoes and wine and simmer 3 minutes. Add Seafood Brodo and return mixture to a simmer. Then add mussels and clams, cover the pot, and cook until the shellfish opens, about 4 minutes. Stir in shrimp and fish and simmer until both are cooked through, about 4 minutes. If using calamari, add last and cook 2 minutes. Taste for seasoning. Ladle soup over grilled bread laid in the bottom of warm serving bowls and garnish with more bread, chopped parsley and drizzle of olive oil, if desired. Serves: 6

Per serving: 358 calories (percent of calories from fat, 18), 47 grams protein, 21 grams carbohydrates, 4 grams fiber, 6 grams fat (1 gram saturated), 259 milligrams cholesterol, 559 milligrams sodium.

CONTRIBUTED BY HENRI HOLLIS Zuppa di Pesce at La Tavola.