Brodetto - Italian Seafood Stew Recipe

1. Bring vinegar to a lively boil, add onions and cook 15 minutes over low heat until onions are soft and transparent. All the vinegar should have evaporated at this point.
2. Add the olive oil and salt and pepper and sauti over medium heat until the onions turn golden brown.
3. Add the lemon zest and garlic and cook one minute.
4. Add the tomatoes and juice and cook on high heat uncovered for 5 minutes or until thick.
5. Pour in the wine and bring to a boil for 2 to 3 minutes until no raw alcohol taste is left.
6. Lower heat and bring the brodetto to a gentle simmer and begin to add the littleneck clams and the mussels. Then add the shrimp and the fish.
7. After approximately 10 minutes, when the clams and fish are nearly cooked, add the squid and cook for 3 minutes more.
8. Remove the seafood from the brodetto with a slotted spoon to warmed soup plates, dividing it up equally. Ladle the hot brodetto broth over the seafood and sprinkle with the chopped fresh basil. Serve immediately.