6 T olive oil

1 large onion, finely chopped

2 carrots, finely chopped

3 ribs celery, finely chopped

4 cloves garlic

2 T parsley, coarsely chopped

1 large bay leaf

1/2 t dried thyme

1/2 t dried rosemary

1 14-Oz can Italian plum tomatoes with liquid

1/4 tsp hot pepper flakes

1 cup dry red or white wine

2 cups fish stock

1 t finely minced lemon peel

2 lbs assorted firm, white-fleshed fish, such as sea bass, halibut, pollock, tilefish, and/or ocean perch depending upon region and seasonal availability, cut into 2-inch pieces

3/4 lb sea scallops

3/4 lb medium shrimp

1/2 lb small squid”

3T finely shredded basil”

Heat oil in a 12-inch pan or wok.  Get it HOT. 

Finely chop onions, celery, garlic, carrots.  add them to the pan and saute till lightly brown.

Add parsley, bay leaf, thyme, and rosemary.  Saute, stirring frequently for 3 or so more minutes.

Stir in the tomatoes, pepper flakes, salt, and pepper and simmer for 10 minutes until reduced a bit.

Add the wine, raise the heat to medium-high, and heat for 3-4 minutes more.  Remove and discard the bay leaf.  Puree the sauce in a food processor and return to the saute pan.

This is where you could pause if you wanted to.

When ready to continue, reheat the garlic toasts and your serving bowls or plates in a low oven.

Add the fish stock to the pureed sauce and heat to a boil over medium heat, 5 minutes. 

Now make the toasts: Place the bread on a baking sheet, brush both sides with olive oil, and toast until golden.  While warm, rub both sides with cut clove of garlic. Wrap in aluminum foil for later warming.

Stir in the lemon peel and add the pieces of fish, in one layer. 

Cover and cook gently for 5 minutes. 

Tuck in the scallops, and distribute the shrimp among the fish. 

Tilt the pan and, using a baster or spoon, moisten the surface with the sauce. 

Cover and cook for three more minutes, add the squid, and cook for 1-2 minutes more. 

The sauce should not be watery but have some body.  Do not stir to avoid breaking up the fish.

To serve, place a toast in a warmed bowl or plate and ladle equal portions of fish, shellfish, and sauce over the toasts.  Sprinkle with the basil and serve hot.