This has been adapted from a few sources, including "Science in the Kitchen and the Art of Eating Well" Pellegrino Artusi
It take about one hour and serves 2 (generous servings) or 4 as an antipasto
Ingredients:
Sea food:
1/2 pound mussels (clean shells)
1/2 pound shrimp in shells (rinsed)
(clams would have been nice as well but they didn't look so good at the shop)
2 pieces of on firm fish (in this case I use one small slice of sword fish and one fillet of cat fish. Use whatever looks good). About 3/4 to 1 pound of fish in total.
Sauce:
2 large tomatoes
4 large cloves garlic
1 shallot
3 stalks celery
1 dried chili pepper (seeds removed)
olive oil
1 table spoon salt
bunch parsley
basil
1 cup dry white wine
garlic salt
Toasts:
4 slices good white or sourdough bread
butter
Steps,
In an iron dutch oven on stove top.
Add s generous pour of olive oil
Add coarsely cut garlic cloves and brown very lightly
Skin and chop tomatoes and add to pot
Slice shallot and add to pot
Slice one stalk of celery and add to pot
Cut chili pepper in very small pieces over the pot (I use a scissors and cut it into shavings)
Add remaining stalks of celery whole (these will be removed before serving)
Add salt
Allow sauce to cook down for about 15 or 20 minutes
Once the tomatoes have cooked down...
Add wine and simmer about 15 or 20 minutes
Cut fish into one inch cubes and add to the sauce (do this about the time the mussels are beginning to steam. See below)
In separate sauce pan add a cup of water with a little garlic salt
Allow to come to a boil and add mussel. Once they have opened, remove them and add to the sauce.
Use pan and water you used to cook the mussels to briefly pre-boil the shrimp then add the shrimp to the sauce to finish cooking them.
Stir in the parsley and basil and simmer for about one or two minutes.
Serve in a bowl over two slices of well buttered, slightly toasted bread.
