Just the thing after the excesses of the holidays.
| 2 T | extra-virgin olive oil |
| ½ | medium yellow onion, peeled and diced medium |
| 1 rib | celery, chopped medium |
| 1 clove | garlic, peeled and finely chopped |
| few | chili flakes |
| ¾ c | crushed Italian tomatoes |
| ½ c | water |
| 1 | bay leaf |
| 1 t | dried oregano |
| ½ c | dry white wine |
| 6 | large sea scallops |
| 6 | large shrimp, peeled and deveined |
| 12 | cleaned mussels (optional) |
| ½ lb | cod filets/white fish* cut into large pieces |
| 2 T | chopped fresh herbs (fresh basil, parsley) |
| kosher salt and freshly-ground black pepper |
*any firm white boneless fish that is quite thick
Heat the oil in a large pot over medium heat. Add onions and sauté, stirring often until translucent. Add celery, garlic, and chili flakes, continue to sauté for a further 5 minutes over low heat. Add tomatoes,½ cup water, bay leaf, oregano and wine. Season to taste. Bring to a boil, reduce heat to low stirring occasionally for ½ hour. Turn down to simmer, add the scallops, then the shrimp, then fish and the mussels if using. Give a stir and let simmer for about 5 minutes, or until seafood/fish has changed colour. Stir in fresh herbs. Serve in heated big bowls with a warmed baguette or Italian ciabatta bread and a crisp green salad.
Serves 2.