4cupsof fresh San Marzano tomatoesor Roma tomatoes, sliced into rounds
3cupsof homemade fish stock
1cupdry white wine such as Pinot Grigio
1/2cupyellow onionhalved & sliced
3tablespoonsfresh flat-leaf parsleychopped
1/2teaspoonred pepper flakes
Kosher saltto taste
fresh cracked pepperto taste
In a large stock pot add homemade fish stock, wine, and tomatoes. Bring to a nice simmer, add oregano, basil, rosemary, garlic, salt, and pepper. Juice one of your lemons, add to stockpot. Continue to simmer about 15 minutes.
While it is simmering, use a potato peeler to make zucchini ribbons. Set aside. Slice other lemons, and set aside. Once you have simmered the tomatoes, wine and fish stock 15 minutes. Saute yellow onions about 1 minute in olive oil. Add red onions and yellow sautéed onions to the stockpot. Cook 5 minutes and then start adding seafood, longest cooking items first. (We used snapper, mussels, shrimp, and small crabs added in that order) DO NOT remove them from their shells, this enhances the flavor and appearance of your soup.
Last but not least add the zucchini ribbons. Reduce heat to off and remove from burner after adding ribbons, as to not overcook. Let cool about 7 minutes to let flavors meld together. Ladle into bowls, garnish with lemon slices, and fresh parsley. Serve with Italian bread.
There are several wonderful recipes for fish stock on the web. If you can not make fresh homemade fish stock, feel free to substitute with clam juice. Be sure to always prepare and clean any seafood you plan on using. Do not remove seafood from shells to cook.