Fish Cacciucco

Recommended wine pairing: Castello di Pomino Benefizo

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

Ingredients: 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 Salt Fresh ground pepper

Directions: 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.