Zuppa di Pesce from Amalfi

Ingredients

• 4 slices country bread 
• 56 ounce tomatoes whole crushed peeled canned
• 0.5 medium carrots shredded finely
• 1 rib celery finely chopped
• 8  razor clams 
• 8  giant crayfish 
• 2 cups cooking wine dry white
• 1 bunch marjoram fresh
• 3 tablespoons thyme leaves dried fresh chopped
• 1 clove garlic 
• 4 cloves garlic thinly sliced
• 4  garlic cloves peeled thinly sliced
• 8  mussels rinsed scrubbed
• 0.3 cup olive oil extra-virgin
• 4 tablespoons olive oil extra-virgin
• 1  onion spanish chopped
• 2 bunches parsley italian finely chopped
• 4  young mullets red
• 1 medium onion red finely chopped
• 1 tablespoon pepper flakes red crushed
• 4 servings salt to taste
• 1 cup tomatoes fresh chopped

Equipment

• bowl
• sauce pan

Directions

1. In a large casserole, heat the olive oil over moderate heat.
2. Add the celery, garlic, onion, and pepper flakes and cook until translucent, about 6 to 8 minutes.
3. Add the tomato sauce, wine and tomatoes and bring to a boil.
4. 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.
5. Toast the bread and, while still hot, rub with the garlic.
6. 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.
7. Garnish with marjoram leaves.
8. Serve immediately.
9. In a 3-quart saucepan, heat the olive oil over medium heat.
10. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
11. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
12. 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.