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Italian Fish Soup
Ingredients For soup
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1 lb cleaned squid, bodies
and tentacles separated but kept intact
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1/2 lb large
shrimp
peeled, leaving tail and first segment of shell intact, and deveined
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1/8 teaspoon black pepper
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3/4 teaspoon salt
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1/4 cup olive oil
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3 garlic cloves, finely
chopped
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1/2 teaspoon dried hot red
pepper flakes
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1/4 teaspoon dried oregano,
crumbled
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1 cup dry white wine
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4 1/2 cups water
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12 littleneck
clams
scrubbed
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12 mussels, scrubbed and
beards removed
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4 cups fish stock or
bottled clam
juice (32 fl oz)
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2 (14-oz) cans diced
tomatoes in juice
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1 teaspoon sugar
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1 lb skinless halibut
fillet, cut into 1-inch pieces
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1/4 cup chopped fresh basil
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1/4 cup chopped fresh
flat-leaf parsley
For garlic toasts
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1 (12-inch) Italian loaf,
cut into 1/2-inch-thick slices
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2 tablespoons olive oil
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1 garlic clove, halved
crosswise
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2 tablespoons finely chopped
fresh flat-leaf parsley
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Accompaniment: extra-virgin
olive oil for drizzling
Directions
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.
Source:Soup
Lobster
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