The Dish: Dish: Italian Christmas Eve Feast of 7 fish

Since Italy is bordered by water on three sides, it's not surprising that there are thousands of variations of the brodetto dish throughout the country, especially in the towns that dot the coastline. Families in the same village often have utterly distinct, yet equally delicious, preparations.

While this recipe calls for some specific species, feel free to use any firm, light-fleshed fish. There's a delicate balance to a good "zuppa di pesce", so strong-flavored fish like salmon or snapper don't work. No sole or flounder either--they're too flaky. Use an ample supply of shellfish, whatever's freshest is best. Finally, make sure you have a good loaf of bread  to serve with the brodetto

Ingredients for 6:

-- 3  1 ½ lb lobsters cut in half lengthwise and clean of the entrails
-- gr. 500 fish broth (Scorpion fish, skate, halibut head-bones),
-- gr. 500 of fresh monk fish,
-- gr. 500 of swordfish, mako shark, conger eel,
-- gr. 500 of cuttlefish and calamari
-- gr. 500 of seafood (clams little necks manila cockles)
-- gr. 500 Crustaceans

(Prawns, shrimps,)

-- 1 glass of white wine,
-- 1 dl. olive oil,
-- 3 cloves garlic, flat Italian parsley  and red pepper,
-- gr. 500 of cherry  tomatoes ( canned style in tomato sauce)
-- slices of toasted bread rubbed with fresh garlic

Preparation

Sauté in a large pan with olive oil the garlic cloves remove and discard once they are brown  in color, add the lobsters first and sear in the flesh part , turn over and add the fish filets and repeat the searing process, finally add together the calamari the shrimp the  clams and mussels, add the parsley leaves and chopped chili, add the white wine and let evaporate, add the cherry tomatos, the fish broth and simmer on low heat for 7/10 min, occasionally turning the lobster over.

Serve the Brodetto with slices of toasted bread rubbed with garlic. Buon appetito!