Cassarola di Pesce

Finely dice the Yellow onion, Celery stalk, and Carrot to create a soffritto. Mince the Garlic cloves. Heat the Extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced Yellow onion, Celery stalk, and Carrot, and cook gently until softened, about 8-10 minutes. Add the minced Garlic cloves and Peperoncino flakes, and cook for another 1-2 minutes until fragrant.

Pour in the Dry white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot, until the alcohol has evaporated. Add the San Marzano tomatoes and Dried oregano. Stir well, then add the Fish broth. Season with a pinch of Sea salt and Black pepper. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 20 minutes to allow the flavors to meld.

While the sauce simmers, thoroughly clean the Mussels and Clams, discarding any that are open and do not close when tapped. Add the Mussels and Clams to the simmering sauce, cover, and cook for 5-7 minutes, or until they have opened. Discard any Mussels or Clams that do not open.