Fish Cacciucco

Recommended wine pairing: Castello di Pomino Benefizo

Serves: Serves 6 as a main course
Chef: Donatella Zampoli

2 Tbsp. olive oil
1/2 lb. Spicy Italian sausage, cut into 1/4-inch slices
1 medium onion, diced
1 medium green bell pepper, diced
3 stalks celery, diced
1 1/2 cups long grain rice
2 cups chicken stock
One 14 1/2-oz. can crushed tomatoes
1 Tbsp. dried basil leaves
1 tsp. dried oregano leaves
1/2 lb. rock shrimp
1/2 lb. firm flesh fish such as sea bass, cut into 2-inch cubes
1/2 lb. scallops, quartered
Juice of 1/2 lemon
3 garlic cloves, chopped
Fresh ground pepper

Heat the olive oil in a large skillet with high sides over medium-high heat. Add the sausage and cook until crispy and browned, about 5 minutes. Add the onion, pepper, and celery and cook until the onion is soft, about 5 minutes. Add the rice and cook until it absorbs the oil, about 2 minutes. Add the stock, tomatoes, basil, and oregano. Cover and cook until the rice is tender, about 20 minutes. Remove from the heat.

Heat a non-stick skillet over medium-high heat. Add the shrimp, sea bass, scallops, lemon juice, and garlic. Cook until the shrimp begins to turn opaque. Add the lemon juice and cook 1 minute. Add to the rice mixture and let sit 5- 7 minutes. Stir and taste with a metal spoon. Add a pinch of salt and pepper. Stir, taste again and add more salt or pepper if needed.