Ingredients Jump to Instructions ↓

  1. 2 cloves garlic, chopped

  2. pinch of red pepper flakes

  3. 1/3 cup olive oil

  4. 2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned)

  5. 1 cup dry white wine

  6. 2 tomatoes, peeled, seeded, and chopped

  7. 2 tablespoons chopped fresh flat-leaf Italian parsley

  8. pinch of salt

  9. 2 cups water

  10. 1 lb small hard-shell clams or cockles, soaked in cool water for 30 minutes and well scrubbed

  11. 1 1/2 lb assorted firm-fleshed fish filets such as whiting, monkfish, turbot, porgy bream, red snapper, and sea bass, cut into chunks

  12. 4 slices coarse country bread, toasted and rubbed on one side with a garlic clove

Instructions Jump to Ingredients ↑

  1. In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the squid and cook and stir until opaque, about 2 minutes. Add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.

  2. Add the water and bring to a simmer. Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes. Discard any clams that failed to open. Adjust the seasonings.

  3. Place a bread slice in each warmed soup plate. Ladle the soup over the bread and serve.


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