Ciuppin

Pat dry the Snapper fillets, Monkfish fillets, and Sea bream fillets. Cut them into 3-4 cm pieces. Set aside.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat.

Add the Yellow onion, Celery stalk, and Carrot. Sauté gently for 8-10 minutes until softened and translucent, forming a soffritto base.