Zuppa di Pesce alla Marinara (Italian Seafood Stew)

• 2 tbsp Extra virgin olive oil
• 4 cloves Garlic
• ½ tsp Chili flakes
• 200 ml Dry White Wine
• 500 ml Tomato passata
• 400 ml Fish stock
• 700 g Seafood mix
• 1 medium Lemon
• 15 g Fresh parsley

1. Peel and thinly slice the garlic. Finely grate the lemon zest, then cut the lemon in half and set aside for juicing later. Roughly chop the parsley.
2. Warm the olive oil in a large pot over medium heat. Add the garlic and chilli flakes and cook for 30 to 60 seconds, stirring, until fragrant but not browned.
3. Pour in the wine and simmer for 2 to 3 minutes to reduce slightly. Stir in the passata and fish stock, then bring to a gentle simmer.
4. Simmer the broth for 10 minutes to meld the flavours. Keep it at a steady, gentle bubble so it stays bright and does not catch on the base of the pot.
5. Add the seafood mix and simmer gently for 4 to 6 minutes, stirring once or twice, until the seafood is just cooked through and opaque. Take the pot off the heat as soon as it is done to avoid toughness.
6. Stir in the lemon zest, squeeze in a little lemon juice to taste, and fold through most of the parsley. Ladle into bowls and finish with the remaining parsley.

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