2 lbs fish, at least 3 different knids (e.g. scallops, shrimp, any firm white fish [such as rockfish] cut up, squid, mussels in the shell, small clams in the shell) |
1 small to medium sweet onion, thinly sliced |
2 garlic cloves, chopped |
4 celery stalks, thinly sliced |
4 sprigs of fresh Italian parsley |
2-3 bay leaves |
1/3 cup Vera Jane's Extra-Virgin Olive Oil, plus additional for drizzling |
1 cup dry white wine |
28-oz can DLM San Marzano Whole Peeled Tomatoes, crushed by hand |
Kosher salt, to taste |
Freshly ground pepper, to taste |
Freshly grated Parmigiano-Reggiano |
Preheat oven to 375ºF. Rinse and soak the fish in water while preparing the rest of the ingredients. Drain the fish. Layer all of the ingredients (except for Parmigiano-Reggiano) in the order listed in an ovenproof crock. Mix gently. Cover and bake for 40 minutes. Remove bay leaves and parsley sprigs. To serve: Ladle into bowls and garnish with freshly grated Parmigiano-Reggiano and a drizzle of olive oil.
