Italian Fish Soup

Ingredients

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

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...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals »






Snooth Media Network