TheFoodTasting

Desciption

italian fish soup. gourmet. jan 04.

Tags

#60-minutes-or-less #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #Soups-stews #Seafood #European #Dinner-party #Fall #Winter #Italian #Shrimp #Dietary #Seasonal #Low-saturated-fat #Low-calorie #Low-carb #Low-in-something #No-shell-fish #Squid #Shellfish #Presentation #Served-hot

Steps

1. Make soup: rinse squid under cold running water and pat dry
2. If squid are large
3. Halve ring of tentacles
4. Then cut longer tentacles crosswise into 2-inch pieces
5. Pull off flaps from squid bodies and cut into 1 / 4-inch-thick slices
6. Cut bodies crosswise into 1 / 4-inch-thick rings
7. Pat shrimp dry and sprinkle with pepper and 1 / 4 teaspoon salt
8. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking
9. Then sear shrimp in 2 batches
10. Turning over once
11. Until golden but not cooked through
12. About 2 minutes per batch
13. Transfer shrimp with a slotted spoon to a bowl
14. Add garlic
15. Red pepper flakes
16. And oregano to pot and saut
17. Stirring
18. Until golden
19. About 30 seconds
20. Add wine and 1 / 2 cup water and bring to a boil
21. Stir in clams and cook
22. Covered
23. Over moderately high heat until shells open wide
24. Checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp
25. Stir in mussels and cook
26. Covered
27. Over moderately high heat until shells open wide
28. Checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp
29. Put oven rack in middle position and preheat oven to 425f
30. Add stock to pot along with remaining 4 cups water
31. Tomatoes with juice
32. Sugar
33. And remaining 1 / 2 teaspoon salt and simmer
34. Uncovered
35. 15 minutes
36. Make toasts while stock simmers: arrange bread slices in 1 layer on a baking sheet
37. Then drizzle with oil and season with salt
38. Bake
39. Turning over once
40. Until golden
41. About 10 minutes total
42. Transfer toasts to a rack to cool slightly
43. Then rub lightly with cut sides of garlic and sprinkle with parsley
44. Finish soup: add halibut to stock and cook at a bare simmer
45. Covered
46. Until just cooked through
47. About 2 minutes
48. Stir in squid and reserved shellfish
49. Then remove from heat and let stand
50. Covered
51. 1 minute
52. Stir in basil and parsley and serve immediately
53. With toasts alongside f