Romagnolo fish stew

Prepare all seafood: cut Monkfish fillets, Sole fillets, and Red mullet fillets into 3cm pieces. Clean and cut Squid rings. Thoroughly purge and scrub the Clams, and clean and debeard the Mussels. Set all seafood aside.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the White onion and sauté until softened and translucent, about 5-7 minutes.

Add the Garlic cloves and Red pepper flakes to the pot. Sauté for another 2 minutes until fragrant, being careful not to burn the garlic.