Frogolini in Guazzetto

Method

1. In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add a chopped garlic clove and half a fresh chili pepper, and sauté until fragrant.
2. Add 300g of cherry tomatoes, halved if large, and cook for a minute or two.
3. Place the three cleaned frogolini (about 800g each) in the pan. Season with a pinch of salt. Cover the pan and reduce the heat to low. Cook for 30–40 minutes, checking occasionally that there is enough liquid. If needed, add a splash of fish stock.
4. After about 20 minutes, check the fish for doneness: gently pull the spine near the head. If it comes out easily, the fish is cooked. If not, continue cooking for another 7–8 minutes.
5. Once the fish is almost done, add the pre-cooked shellfish (500g mussels, 400g clams, 200g calamari, 200g squid) together with their cooking liquid.
6. Add a handful of fresh basil leaves. Spoon some of the cooking liquid over the top of the fish without turning them.
7. Remove the pan from the heat and let the dish rest for a minute. Serve the frogolini in deep plates, spooning over the broth and shellfish.