Italian Fish Soup

Ingredients

• Accompaniment: extra-virgin olive oil for drizzling
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 garlic clove, halved crosswise
• 2 tablespoons olive oil
• 1 (12-inch) Italian loaf, cut into ½-inch-thick slices
• ¼ cup chopped fresh flat-leaf parsley
• ¼ cup chopped fresh basil
• + 16 more ingredients
• • 1 lb skinless halibut fillet, cut into 1-inch pieces
  • 1 teaspoon sugar
  • 2 (14-oz) cans diced tomatoes in juice
  • or bottled clam juice (32 fl oz)
  • 4 cups fish stock
  • 12 mussels (preferably cultivated), scrubbed and beards removed
  • 12 small hard-shelled clams such as littlenecks (less than 2 inches in diameter), scrubbed
  • 4 ½ cups water
  • 1 cup dry white wine
  • ¼ teaspoon dried oregano, crumbled
  • ½ teaspoon dried hot red pepper flakes
  • 3 garlic cloves, finely chopped
  • ¼ cup olive oil
  • ¾ teaspoon salt
  • ¹/₈ teaspoon black pepper
  • 1 lb cleaned squid, bodies and tentacles separated but kept intact

1. 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. 2. Pat shrimp...

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