Vasto Fish Stew

Prepare all fish and seafood: cut the Monkfish fillets, Red mullet fillets, and Gurnard fillets into 4-5 cm pieces. Ensure the Squid is cleaned and cut into rings. Purge and scrub the Clams, and clean and debeard the Mussels. Peel and devein the Shrimp.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the finely minced Garlic, diced Red onion, diced Celery, and diced Carrot. Sauté gently until the vegetables are softened, about 8-10 minutes.

Stir in the Peperoncino. Pour in the Dry white wine and bring to a simmer, scraping any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated, about 3-5 minutes.