1/4 cup extra virgin olive oil plus additional for serving
2 cloves garlic, thinly sliced
1 onion, minced
1 stalk celery, minced
1 carrot, minced
1 1/2 lbs. raw squid, cleaned and cut into 1 inch rings
1 tsp. hot red pepper flakes
12 mussels, rinsed
12 littleneck clams, rinsed
1 cup dry white wine
1 cup crushed canned Italian plum tomatoes
8 black brine-cured olives, such as Nicoise
8 capers, rinsed of salt or vinegar (optional)
2 tsp. freshly chopped rosemary leaves
2 tsp. freshly chopped oregano
2 tsp. freshly chopped thyme
1 cup homemade fish stock or clam juice or additional white wine
3/4 lb. monkfish fillet, cut into 1 inch dice
12 sea scallops
12 medium size shrimp, peeled and deveined
Freshly ground black pepper
1 loaf two or three day old peasant bread, thickly sliced
3 cloves garlic (do not peel), halved lengthwise
2 Tblsp. freshly chopped Italian parsley for serving
- In a large soup pot, heat the olive oil over medium heat.
- Add the thinly sliced garlic, onion, celery, carrot, squid and red pepper flakes and cook, stirring until the onion is translucent 5 - 8 minutes.
- Add the mussels, clams, wine, tomatoes, olives, capers, herbs, stock and a pinch of salt.
- Cover and bring to a boil over high heat.
- Uncover, reduce the heat to a simmer and cook until the mussels and clams have opened, about 2 minutes more.
- Add the monkfish and simmer 1 minute.
- Add the scallops and simmer 1 minute.
- Add the shrimp and cook 2 - 3 minutes more, just until firm.
- Season with salt and pepper to taste.
- Meanwhile, toast or grill the bread.
- Rub the crusts with the cut sides of the garlic on one or both sides of the bread.
- Place a slice of bread in the bottom of each serving bowl.
- Ladle the soup over the bread, being careful not to break up the pieces of monkfish.
- Drizzle with some extra virgin olive oil, sprinkle with parsley and serve immediately, passing the remaining bread at the table.