Seafood stew
(Zuppetta di Branzino da Lenza Cozze e Vongole Veraci in Bagna Cauda)

Serves 4
Ingredients:
Sea-bass: 4 pieces of 5 oz. each with skin descaled
Mussels: 5 oz.
Clams: wild (verace): 5 oz.
Peppers (red and yellow): 3.5 oz.
Anchovies: 4
Extra vergine olive oil: 1 oz.
Garlic: 1 clove
Parsley: 4 T.
White wine: (preferably Franciacorta white): 2 T.

Procedure:
Roast in oven the peppers at a temperature of 400 degrees Fahrenheit for roughly 20 minutes until the skin becomes nice and crispy (not burned). Let rest for 20 minutes in a closed container in order to take off the skin easily. Cut in thin strips after peeling skin and drying the peppers. Cover with 1 ounce of extra vergine olive oil (warm), with anchovies, chopped parsley and finely sliced garlic. This is the procedure for Bagna cauda.
Open mussels and clams with some chopped parsley and 1/2 cup of white wine and cook for about 5 minutes until they open. Keep the water left over from the mussels and clams. Afterwards, pass the water through a strainer.
Pan-fry the sea-bass pieces making the skin nice and crispy. Add a tablespoon of white wine, the mussels and clams with their water and let cook for about 4 minutes. Take away the sea-bass and add the marinated peppers; let reduce for about 3 minutes. Place on the bottom of a warm plate and add the sea-bass scallop. Garnish with a few mussel and clam shells and a parsley leaf.