Ingredients:
4 tablespoons extra virgin olive oil
6 stalks celery & leaves, cleaned chopped in to 1/2 inch pieces
5 small spring onions, with green tops white and green part sliced 1/4 i thick
2 sprigs marjoram
2 sprigs parsley
2 sprigs thyme
4 cloves garlic, smashed
3 tablespoons balsamic vinegar
24 cherry tomatoes, cut in half
2 pepperoncini peppers, cut in half
1 (16 ounce) cans plum tomatoes, lightly crush with your hands
3/4 lb cuttlefish, cleaned and sliced 1 inch thick
3 cups dry white wine
2 (1 3/4 lb) sea bass or 2 (1 3/4 lb) striped bass, head and tail on,gutted and scaled,cut in half across the mid section
12 mussels, scrubbed
6 razor clams
6 large shrimp, head on
1/2 lb squid, cleaned and sliced 1/2 inch thick
salt and pepper, to taste
1 bunch Italian parsley, finely chopped to yield 1/4 cup
Directions:
In a large stock pot over medium high heat add olive oil, celery, spring onion, marjoram, parsley, thyme, and garlic sauti until onions begin to become transparent about 5 minutes.
Add the vinegar, cherry tomatoes, peperoncino, canned whole tomato, cuttlefish and wine.
Allow to come up to a simmer and then cook for 10 minutes.
Add the Bass by placing on top of the broth and very gently pushing the fish down.
Allow to cook 5 minutes.
Add the mussels, razor clams, shrimp, and squid by placing on top of broth and fish gently pushing down with a large ladle and basting the shell fish with the hot broth.
Cover stockpot with a lid and cook for 2 to 3 minutes until mussels and clams are all open and shrimp and squid are cooked through.
Taste and season with salt and pepper.
Carefully remove to serving platter and sprinkle parsley on top.
Servings: 6-8
Time preparation: 20 min.
Time total: 50 min.