Fisherman's-Style Seafood Stew

★★★☆☆

Serves: 6 Origin: Restaurant

6 (1-inch-thick) ciabatta slices6 (1-inch-thick) ciabatta slices
1/4 cup extra-virgin olive oil, plus more for brushing and drizzling60 ml extra-virgin olive oil, plus more for brushing and drizzling
5 garlic cloves, divided5 garlic cloves, divided
1 cup finely chopped onion240 ml finely chopped onion
1/2 cup dry white wine120 ml dry white wine
1 (32-ounces) jar tomato sauce1 (32-ounces) jar tomato sauce
2 tablespoons white wine vinegar30 ml white wine vinegar
1 pound mussels, scrubbed455 g mussels, scrubbed
12 littleneck clams, scrubbed12 littleneck clams, scrubbed
12 ounces cod fillets, cut into 2-inch pieces340 g cod fillets, cut into 2-inch pieces
12 ounces skin-on snapper fillets, cut into 2-inch pieces340 g skin-on snapper fillets, cut into 2-inch pieces
10 ounces raw large shrimp, peeled and deveined285 g raw large shrimp, peeled and deveined
2 teaspoons kosher salt10 ml kosher salt
6 ounces cleaned squid, bodies cut into 1/2-inch-thick rings170 g cleaned squid, bodies cut into 1/2-inch-thick rings
3 tablespoons chopped parsley45 ml chopped parsley

Toast
Preheat broiler to high with oven rack 4 inches from heat. Brush bread with olive oil, and place on a baking sheet. Broil until golden brown, 3 to 4 minutes, flipping halfway through. Rub toast with 1 garlic clove and keep warm.
Broth and Shellfish
Thinly slice remaining 4 garlic cloves. Heat 1/4 cup oil over moderately high heat in a large Dutch oven. Add onion and sliced garlic; cook, stirring occasionally, until translucent, about 5 minutes. Add wine; boil until reduced by half, about 2 minutes. Add tomato sauce and vinegar; bring to a simmer. Add mussels and clams; cover and cook until mussels open, about 5 minutes. Remove mussels with a slotted spoon and place in a large bowl. (Discard any that do not open.) Cover pot and cook until clams open, 3 to 4 minutes. Remove clams with a slotted spoon and place in bowl with mussels.
Finish and Serve
Season cod, snapper, and shrimp with salt. Add to pot, cover, and reduce heat to moderate; simmer 6 minutes. Add squid, cover, and cook until fish are just cooked through, about 2 minutes. Stir in parsley, mussels, and clams. Remove from heat. Cover and let stand until shellfish are heated through, about 2 minutes. Serve in shallow bowls with a drizzle of olive oil and garlic toast.

Originally appeared: February 2018

Wine Pairing: Medium Red — Chianti — bright acidity and savory fruit for an Italian main.