Adriatic Fish Stew Over Angel Hair Pasta

Directions

1. Heat the extra virgin olive oil in a nonstick stock pot over medium-low heat. Add in the onion and garlic; saute/fry for 4 min, till onion is limp, taking care to not let the garlic burn.
2. Add in the fish and saute/fry for 2 min on each side, turning once. Transfer fish to a plate.
3. Add in the tomatoes, wine, and vegetable broth to the pot. Cook, stirring, over high heat till reduced by 1/3. Lower the heat to maintain a lively simmer. Place the mussels and shrimp on top of the tomato mix. Cover and cook till mussels open and the shrimp are pink and cooked through. Return the fish to the stew to reheat.
4. Divide the pasta between 4 pasta bowls. Stir the vinegar into the stew and ladle the fish stew on top of the pasta. Serve at once, passing the pepper grinder for each person to add in according to taste.
5. This recipe yields 4 servings.
6. Comments: When cooking live mussels, some quickly open wide while others barely crack open. The latter can be fully opened using a clam opener, spoon, or possibly tongs. But a mussel which refuses to open even a little may have been dead before cooking so it's safest to throw away those.