Termoli Fish Stew

Rinse the fresh mussels and fresh clams thoroughly under cold water, scrubbing any debris from the fresh mussels and discarding any open fresh clams that do not close when tapped. Clean the squid, removing the innards and beak, then slice the squid bodies into rings and chop the tentacles. Cut the cod fillets and red snapper fillets into large, approximately 50-gram pieces.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the red onion and sauté until softened, about 5 minutes. Add the garlic and red pepper flakes, cooking for another 2 minutes until fragrant, being careful not to burn the garlic.

Pour in the dry white wine and bring to a simmer, scraping any browned bits from the bottom of the pot. Cook until the dry white wine has reduced by half, about 3-4 minutes.