This simple fisherman's stew, popular in Campania, gets a briny, spicy kick from IASA's Spicy Anchovies.
In a large pot, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until aromatic. Add fish stock, white wine, anchovies and half of the parsley. Bring to a boil, then turn heat to low and let simmer, uncovered, for 20 minutes.
Add rock cod pieces and simmer for 2-3 minutes. Add the remaining seafood, cover and let simmer for 5-7 minutes until the clams or mussels open. Using a perforated spoon, distribute the fish and seafood evenly among 6 bowls. Ladle broth into each bowl and finish with a drizzle of fruity extra virgin olive oil and remaining parsley. Serve immediately alongside a basket of crusty bread.