Food Network: Zuppa di Pesce from Amalfi

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Zuppa di Pesce from Amalfi
All recipes copyright 2000, Mario Batali. All rights reserved

Ingredients
4 tablespoons extra-virgin olive oil
1 rib celery, finely chopped
4 cloves garlic, thinly sliced
1 medium red onion, finely chopped
1 tablespoon crushed red pepper flakes
2 cups basic tomato sauce, recipe follows
2 cups dry white wine
1 cup chopped fresh tomatoes
8 giant crayfish
8 mussels, scrubbed, bearded and rinsed
8 razor clams

4 young red mullet
4 (1-inch thick) slices country bread
1 clove garlic
2 bunches Italian parsley, finely chopped to yield 1/2 cup
1 bunch fresh marjoram, leaves only

Directions
In a large casserole, heat the olive oil over moderate
heat.

Add the celery, garlic, onion, and pepper flakes and cook until translucent, about
6 to 8 minutes. Add the tomato sauce, wine and tomatoes and bring to a boil. Add
the fish, and shellfish, cover and bring to a boil. Uncover and reduce the heat
to a simmer until the shellfish have opened, 5 to 6 minutes.

Toast the bread and, while still hot, rub with the garlic. Lay 1 slice in each of
4 bowls. Divide the seafood among the 4 bowls, then divide the broth among the
bowls, and sprinkle each bowl with parsley. Garnish with marjoram leaves. Serve
immediately.

Ingredients
BASIC TOMATO SAUCE
All recipes copyright 2000, Mario Batali. All rights reserved

1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

Directions
In a 3-quart saucepan, heat the olive oil over medium
heat. Add the onion and garlic and cook until soft and light golden brown, about
8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the
carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring
often. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
Season with salt and serve. This sauce holds 1 week in the refrigerator or up to
6 months in the freezer. Yield: 4 cups