Zuppa Di Pesce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb cleaned squid, bodies and tentacles separated but kept intact
• 1/2 lb large shrimp, in shell peeled, leaving tail and first segment of shell intact, and deveined (21 to 25 per lb)
• 1/8 teaspoon black pepper
• 3/4 teaspoon salt
• 1/4 cup olive oil
• 3 garlic cloves, finely chopped
• 1/2 teaspoon hot red pepper flakes
• 1/4 teaspoon dried oregano, crumbled
• 1 cup dry wine
• 4 1/2 cups water
• 12 small hard-shelled clams such as littleneck clams, scrubbed (less than 2 inches in diameter)
• 12 mussels, scrubbed and beards removed (preferably cultivated)
• 4 cups fish stock (32 fl oz) or 4 cups bottled clam juice (32 fl oz)
• 2 (14 ounce) cans diced tomatoes with juice
• 1 teaspoon sugar
• 1 lb skinless halibut fillet, cut into 1-inch pieces
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh flat-leaf parsley
• 1 (12 inch) italian bread, cut into 1/2-inch-thick slices
• 2 tablespoons olive oil
• 1 garlic clove, halved crosswise
• 2 tablespoons finely chopped fresh flat-leaf parsley
• extra virgin olive oil, for drizzling

Recipe

• 1 make soup: rinse squid under cold running water and pat dry.
• 2 if squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces.
• 3 pull off flaps from squid bodies and cut into 1/4-inch-thick slices. cut bodies crosswise into 1/4-inch-thick rings.
• 4 pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt.
• 5 heat 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.
• 6 transfer shrimp with a slotted spoon to a bowl.
• 7 add garlic, red pepper flakes, and oregano to pot and sauté, stirring, until golden, about 30 seconds.
• 8 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.)
• 9 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.)
• 10 put oven rack in middle position and preheat oven to 425°f
• 11 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.
• 12 make toasts while stock simmers: arrange bread slices in 1 layer on a baking sheet, then drizzle with oil and season with salt.
• 13 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.
• 14 finish soup: add halibut to stock and cook at a bare simmer, covered, until just cooked through, about 2 minutes.
• 15 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.