Zuppa Di Pesce

Recipe by dicentra
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make 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 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 sauté, 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.
  • Make toasts while stock simmers: Arrange bread slices in 1 layer on a baking sheet, then drizzle with 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.
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