Zuppa Di Pesce

Italian Fish Soup. Gourmet. Jan 04.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• For soup

• 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 white 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

• For garlic toasts

• 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

• Accompaniment

•  extra virgin olive oil, for drizzling

Directions

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.