Zuppa di Pesce
Active time: 1 hr Start to finish: 2 3/4 hr (includes making stock)
Makes 6 to 8 main-course servings.
INGREDIENTS
- for soup
- 1lb cleaned squid, bodies and tentacles separated but kept intact
- 1/2lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined
- 1/8teaspoon black pepper
- 3/4teaspoon salt
- 1/4cup olive oil
- 3garlic cloves, finely chopped
- 1/2teaspoon dried hot red pepper flakes
- 1/4teaspoon dried oregano, crumbled
- 1cup dry white wine
- 4 1/2cups water
- 12small hard-shelled clams such as littlenecks (less than 2 inches in diameter), scrubbed
- 12mussels (preferably cultivated), scrubbed and beards removed
- 4cups fish stock or bottled clam juice (32 fl oz)
- 2(14-oz) cans diced tomatoes in juice
- 1teaspoon sugar
- 1lb skinless halibut fillet, cut into 1-inch pieces
- 1/4cup chopped fresh basil
- 1/4cup chopped fresh flat-leaf parsleyfor garlic toasts
- 1(12-inch) italian loaf, cut into 1/2-inch-thick slices
- 2tablespoons olive oil
- 1garlic clove, halved crosswise
- 2tablespoons finely chopped fresh flat-leaf parsleyaccompaniment:extra-virgin olive oil for drizzling
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 wide6- 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.
