Zuppa Di Pesce

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Italian fish soup. Gourmet. Jan 04.

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Steps

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Make soup: rinse squid under cold running water and pat dry.

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If squid are large , halve ring of tentacles , then cut longer tentacles crosswise into 2-inch pieces.

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Pull off flaps from squid bodies and cut into 1 / 4-inch-thick slices.

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

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

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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.

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Transfer shrimp with a slotted spoon to a bowl.

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

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Add wine and 1 / 2 cup water and bring to a boil.

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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.

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Stir in mussels and cook , c.

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Ingredients

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squid, large shrimp, black pepper, salt, olive oil, garlic cloves, hot red pepper flakes, dried oregano, dry white wine, water, littleneck clams, mussels, fish stock, diced tomatoes with juice, sugar, skinless halibut fillet, fresh basil, fresh flat-leaf parsley, italian bread, garlic clove, extra virgin olive oil