Angela's Italian Recipe for Fish Stew

Fish Stew
(Zuppa di Pesce)


Ingredients:

For the Soup:
1 lb cleaned squid, bodies and tentacles separated but kept intact
1/2 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined
12 small hard-shelled clams such as littlenecks (less than 2 inches in diameter), scrubbed
12 mussels (preferably cultivated), scrubbed and beards removed
1 lb skinless halibut fillet, cut into 1-inch pieces
1/8 teaspoon black pepper
3/4 teaspoon salt
1/4 cup extra virgin olive oil
3 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
1/4 teaspoon dried oregano, crumbled
1 cup dry white wine
4 and 1/2 cups water
4 cups fish stock or bottled clam juice (32 fl oz)
2 (14-oz) cans diced tomatoes in juice
1 teaspoon sugar
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley

For the Garlic Toasts:
1 (12-inch) Italian loaf, cut into 1/2-inch-thick slices
2 tablespoons extra virgin olive oil
1 garlic clove, halved crosswise
2 tablespoons finely chopped fresh flat-leaf parsley

Directions:

Prepare the Soup:
Rinse squid under cold running water and pat dry. If squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces.

Pull off flaps from squid bodies and cut into 1/4-inch thick slices.

Cut bodies crosswise into 1/4-inch thick rings.

Pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt.

Heat olive oil in a wide 6 to 8-quart heavy pot over moderately high heat until hot but not smoking, then sear shrimp in 2 batches, turning over once, until golden but not cooked through, about 2 minutes per batch.

Transfer shrimp with a slotted spoon to a bowl.

Add garlic, red pepper flakes, and oregano to pot and saute, stirring, until golden, about 30 seconds.

Add wine and 1/2 cup water and bring to a boil.

Stir in clams and cook, covered, over moderately high heat until shells open wide, checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened clams after 8 minutes.)

Stir in mussels and cook, covered, over moderately high heat until shells open wide, checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened mussels after 6 minutes.)

Put oven rack in middle position and preheat oven to 425°F.

Add stock to pot along with remaining 4 cups water, tomatoes with juice, sugar, and remaining 1/2 teaspoon salt and simmer, uncovered, 15 minutes.

Prepare the Toasts (while stock simmers):
Arrange bread slices in 1 layer on a baking sheet, then drizzle with olive oil and season with salt.

Bake, turning over once, until golden, about 10 minutes total.

Transfer toasts to a rack to cool slightly, then rub lightly with cut sides of garlic and sprinkle with parsley.

Finish Soup:
Add halibut to stock and cook at a bare simmer, covered, until just cooked through, about 2 minutes.

Stir in squid and reserved shellfish, then remove from heat and let stand, covered, 1 minute.

Stir in basil and parsley and serve immediately, with toasts alongside for dipping. Makes 6 to 8 main-course servings.