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| 4 Esslöffel | olive oil virgin |
| 1 | Rib celery, finely chopped |
| 4 | cloves garlic thinly sliced |
| 1 mittel | red onion finely chopped |
| 1 Esslöffel | red pepper crushed flakes |
| 1 Esslöffel | Fresh rosemary leaves |
| 2 Tasse | tomato sauce basic |
| 2 Tasse | white wine dry |
| 2 Tasse | tomatoes fresh, chopped |
| 8 | Giant crayfish |
| 8 | Mussels |
| 8 | Littleneck clams |
| 8 | Razor clams |
| 1/2 | Fillet red snapper, in 1/2" cubes |
| 4 Scheibe | Country bread, 1" thick |
| 1 | Clove garlic, whole |
| 2 Bund | Italian parsley, ~1/2 cup, finely chopped |
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In a large casserole heat 4 tablespoons virgin olive oil over moderate heat. Add celery, garlic, onion, pepper flakes, and rosemary and cook until translucent (about 6 to 8 minutes). Add tomato sauce, wine and tomatoes and bring to a boil. Add fish and cover and bring to a boil. Uncover and reduce heat and simmer until shellfish have opened (5 to 6 minutes). Toast bread and while still hot, rub with garlic. Place one slice in each of 4 bowls. Divide fish first, then the broth among bowls and sprinkle heavily with parsley. Serve immediately.
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