• Post last modified:November 7, 2009
  • Post category:Food
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  • Reading time:1 mins read


2 Onions
1 Whole Red Snapper bones filleted into 2 inch pieces head reserved
1 1 Whole Black Sea Bass ( same)
1 Celery Stalk
2 Bay Leaves
1/4 Cup Extra Virgin Olive Oil
1/4 White Wine Vinegar
1 15oz can San Marzano Tomatoes in Juice
1 lb cleaned squid cut into 1″ pieces
1/2 lb sole or flounder
1/2 lb of red mullet fillets with skin
1/4 cup parsely
12 Slices Rustic Bread Slightly Toasted

Fish Stock
In a heavy pot, quarter 1 onion, add head and bones celery bay leaves 2 quarts of water. Cook 30 minutes and skim off foam

Heat Olive Oil on High
Reduce Heat to Medium and Cook 1 thin sliced onion – 10 mins
Add Vinegar – Cook 2 mins more
Add tomatoes, pinch salt, pepper and pinch of sugar
Reduce Heat and Simmer Covered for 15 minutes
Strain Fish Stock
Add 6 cups fish stock plus squid
Cook covered for 15 minutes
Add Remaining Fish and Parsely and Cook 30 minutes
Serve with Toasted Rustic Bread

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