Instructions: Heat the olive oil in a nonstick stock pot over medium-low heat. Add the onion and garlic; saute for 4 minutes, until onion is limp, taking care to not let the garlic burn.

Add the fish and saute for 2 minutes on each side, turning once. Transfer fish to a plate.

Add the tomatoes, wine, and vegetable broth to the pot. Cook, stirring, over high heat until reduced by 1/3. Lower the heat to maintain a lively simmer. Place the mussels and shrimp on top of the tomato mixture. Cover and cook until mussels open and the shrimp are pink and cooked through. Return the fish to the stew to reheat.

Divide the pasta between 4 pasta bowls. Stir the vinegar into the stew and ladle the fish stew on top of the pasta. Serve at once, passing the pepper grinder for each person to add according to taste.

This recipe yields 4 servings.

Comments: When cooking live mussels, some quickly open wide while others barely crack open. The latter can be fully opened using a clam opener, spoon, or tongs. But a mussel that refuses to open even a little may have been dead before cooking so its safest to discard those.

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