Puglian Fish Soup

Clean the fresh mussels by scrubbing their shells and removing any beards. Discard any mussels that are open and do not close when tapped. Clean the fresh clams thoroughly by rinsing under cold water. Peel and devein the fresh shrimp. Cut the fresh cod fillets into large, approximately 5cm pieces.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Finely mince the garlic cloves and finely dice the red onion. Add the minced garlic cloves and diced red onion to the pot and sauté until softened and fragrant, about 5-7 minutes, taking care not to brown the garlic.

Pour in the dry white wine and bring to a simmer, scraping any browned bits from the bottom of the pot. Allow the dry white wine to reduce by about half, which takes approximately 3 minutes.