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1
In a large casserole, heat the olive oil over moderate heat.
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2
Add the celery, garlic, onion, and pepper flakes and cook until translucent, about 6 to 8 minutes.
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3
Add the tomato sauce, wine and tomatoes and bring to a boil.
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4
Add the fish, and shellfish, cover and bring to a boil.
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5
Uncover and reduce the heat to a simmer until the shellfish have opened, 5 to 6 minutes.
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6
Toast the bread and, while still hot, rub with the garlic.
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7
Lay 1 slice in each of 4 bowls.
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8
Divide the seafood among the 4 bowls, then divide the broth among the bowls, and sprinkle each bowl with parsley.
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9
Garnish with marjoram leaves.
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10
Serve immediately.
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11
In a 3-quart saucepan, heat the olive oil over medium heat.
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12
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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13
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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14
Add the tomatoes and juice and bring to a boil, stirring often.
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15
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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16
Season with salt and serve.
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17
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
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18
Yield: 4 cups
