Italian Fish Soup

Name: Italian Fish Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 32 fl. oz.s cups fish stock or bottled clam juice; 12 smalls hard-shelled clams such as littlenecks (less than 2 inches in diameter), scrubbed; 237 milliliters dry white wine; 59 milliliters chopped fresh basil; 59 milliliters chopped fresh flat-leaf parsley; 2 Tbsps finely chopped fresh flat-leaf parsley; 1 garlic clove, halved crosswise; 3 garlic cloves, finely chopped; 454 grams skinless halibut fillet, cut into 1-inch pieces; 1 loaf (12-inch) Italian , cut into 1/2-inch-thick slices; 12 mussels (preferably cultivated), scrubbed and beards removed; 59 milliliters olive oil; 2 Tbsps olive oil; 6 servings Accompaniment: extra-virgin olive oil for drizzling; 0 teaspoons dried oregano, crumbled; 1 teaspoons dried hot red pepper flakes; 1 teaspoons salt; 227 grams shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined; 454 grams cleaned squid, bodies and tentacles separated but kept intact; 1 teaspoon sugar; 794 grams diced tomatoes in juice; 1 liters water

Need This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour.

Instructions

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.

Ingredients you will need

Squid

Water

Cut bodies crosswise into 1/4-inch-thick rings.

Pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt.

Ingredients you will need

Pepper

Shrimp

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.

Ingredients you will need

Shrimp

Cooking Oil

Equipment you will use

Pot

Transfer shrimp with a slotted spoon to a bowl.

Ingredients you will need

Shrimp

Equipment you will use

Slotted Spoon

Bowl

Add garlic, red pepper flakes, and oregano to pot and saut, stirring, until golden, about 30 seconds.

Ingredients you will need

Red Pepper Flakes

Oregano

Garlic

Equipment you will use

Pot

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.)

Ingredients you will need

Mussels

Pasta Shells

Shrimp

Clams

Water

Wine

Equipment you will use

Slotted Spoon

Bowl

Put oven rack in middle position and preheat oven to 425F.

Equipment you will use

Oven

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.

Ingredients you will need

Tomatoes In Juice

Stock

Sugar

Water

Salt

Equipment you will use

Pot

Arrange bread slices in 1 layer on a baking sheet, then drizzle with oil and season with salt.

Ingredients you will need

Bread

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Bake, turning over once, until golden, about 10 minutes total.

Equipment you will use

Oven

Transfer toasts to a rack to cool slightly, then rub lightly with cut sides of garlic and sprinkle with parsley.

Ingredients you will need

Parsley

Garlic

Dry Seasoning Rub

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.

Ingredients you will need

Shellfish

Halibut

Parsley

Basil

Squid

Stock

Equipment

Ingredients

Servings:

0teaspoons

black pepper 32fl. oz.s

cups fish stock or bottled clam juice 12smalls

hard-shelled clams such as littlenecks (less than 2 inches in diameter), scrubbed 237milliliters

dry white wine 59milliliters

chopped fresh basil 59milliliters

chopped fresh flat-leaf parsley 2Tbsps

finely chopped fresh flat-leaf parsley 1

garlic clove, halved crosswise 3

garlic cloves, finely chopped 454grams

skinless halibut fillet, cut into 1-inch pieces 1loaf

(12-inch) Italian , cut into 1/2-inch-thick slices 12

mussels (preferably cultivated), scrubbed and beards removed 59milliliters

olive oil 2Tbsps

olive oil 6servings

Accompaniment: extra-virgin olive oil for drizzling 0teaspoons

dried oregano, crumbled 1teaspoons

dried hot red pepper flakes 1teaspoons

salt 227grams

shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined 454grams

cleaned squid, bodies and tentacles separated but kept intact 1teaspoon

sugar 794grams

diced tomatoes in juice 1liters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 16 dollars per bottle.