Italian Fish Soup

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 375°F. 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.

Makes 6 servings

Per serving: 302 calories; 14g total fat; 2g saturated fat; 87mg cholesterol; 196mg sodium; 10g total carbohydrates; 24g protein;

Allergy Warning: Contains milk and fish and shellfish