Fish Stew in the San Benedetto Style
INGREDIENTS
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SERVES 8
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However much their holiday menus may vary from one year or household to another, this classic dish—which can be made with one variety of seafood or many—is almost always the finale to the Cena della Vigilia feast for authors Eugenia Bone and Ed G
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3⁄4 cup extra-virgin olive oil
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1 small yellow onion, peeled and chopped
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1⁄2 bunch parsley, chopped
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3 medium pickled peppers, sliced
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6 tbsp. white wine vinegar
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2 medium tomatoes, seeded and chopped
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Salt
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Red pepper flakes
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1 1⁄2 lb. monkfish, cut into 3" pieces
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3 medium whiting, head on, cut into 4" pieces
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16 mussels, scrubbed and debearded
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16 medium shrimp, shelled and deveined
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1⁄2 cup dry white wine
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8 slices Italian bread
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1 clove garlic, peeled
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