Pino Luongo

8 slices of country bread
4 garlic cloves chopped, and1 whole medium clove
4 cups fish stock* (posted earlier)
2 tablespoons olive oil
1 medium red onion
1 very small Italian or other hot chili pepper, seeded
2 cups dry white wine
2 ½ cups fresh or canned diced tomatoes
½ cup chopped fresh Italian parsley
1 teaspoon kosher salt
3 pounds assorted firm fish fillets, such as red snapper, monkfish, John Dory, or grouper, cut into 2-inch chunks
2 pounds whole assorted small (4 – 5 inches) soft fish, such as porgy or mackerel, cut into chunks
2 pounds mussels, preferably Prince Edward Island, scrubbed and debearded
Kosher salt
Freshly ground black pepper – to taste

Serves 8

Rub each slice of bread with the whole garlic clove. Place the slices on a baking sheet and toast until golden, about 15 minutes.

Heat the fish stock in a small saucepan until simmering; keep at a simmer.

Place a 7 to 8-quart casserole over medium heat and when hot, add the olive oil. Add the chopped garlic cloves and onion and sauté until soft and golden, about 5 minutes. Add the chili pepper and wine, bring to a simmer, and simmer until reduced by one-third, about 5 minutes. Add the tomatoes, parsley, and salt, reduce the heat, and simmer gently until the mixture has begun to thicken slightly and the tomatoes foam up, about 8 minutes.

Pour in the fish stock and then, using a spoon, gently slide the fish in, covering it with the liquid. Bring just to a boil, reduce the heat, and gently simmer until the fish just turns white, 5 to 6 minutes. Add the mussels, pushing them down into the liquid, and continue cooking until they open, 3 to 4 minutes. Using a slotted spoon, remove and discard any mussels that do not open. Season with salt and pepper to taste.

Place a slice of toasted garlic bread in each soup bowl. Spoon the stew on top, being careful not to break up any big pieces of fish. Serve immediately.

Note: Any leftovers are delicious heated up and served over a bowl of spaghetti.

Wine: This dish is assertive, from the garlic and hot pepper as well as the fish. A full-bodied Chardonnay from the south of Italy stands up to the flavors. Try a wine from Planeta or Rapitala, two Sicilian vintners who make fantastic white wines.