Italian Fish Soup

Italian Fish Soup
Photo by Rita Maas

Ingredients

  • ¼ cup parsley
  • 12 mussels (preferably cultivated)
  • 1/8 teaspoon black pepper
  • 4 ½ cups water
  • 1 pound squid, bodies and tentacles separated but kept intact
  • ½ teaspoon dried hot red pepper flakes
  • 1 cup dry white wine
  • + 16 more ingredients
    • 4 cups fish stock or bottled clam juice
    • 12 small hard-shelled clams such as littlenecks
    • extra-virgin olive oil
    • ¼ cup olive oil
    • 1 pound skinless halibut fillet, cut into 1-inch pieces
    • ½ pound large shrimp in shell, peeled, leaving tail and first segment of shell intact, and deveined
    • 2 tablespoons parsley
    • 1 teaspoon sugar
    • ¼ cup fresh basil
    • ¼ teaspoon dried oregano
    • 2 14-oz cans diced tomatoes in juice
    • 1 garlic clove
    • 3 garlic cloves
    • 2 tablespoons olive oil
    • ¾ teaspoon salt
    • 1 12-inch Italian loaf

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 w...

View full recipe at Epicurious

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