Fisherman's-Style Seafood Stew

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Chef Fabio Trabocchi of Casa Luca in Washington, DC, says the key to this brodetto-inspired recipe is to cook to fish and shellfish in stages. The crusty ciabatta toasts make this Fisherman’s-Style Seafood Stew warming winter meal. Slideshow: More Hearty Stew Recipes 

Fisherman's-Style Seafood Stew
Photo: Con Poulos
Active Time:
25 mins
Total Time:
40 mins
Yield:
4 to 6

Ingredients

  • 6 (1-inch-thick) ciabatta slices

  • 1/4 cup extra-virgin olive oil, plus more for brushing and drizzling

  • 5 garlic cloves, divided

  • 1 cup finely chopped onion

  • 1/2 cup dry white wine

  • 1 (32-ounces) jar tomato sauce

  • 2 tablespoons white wine vinegar

  • 1 pound mussels, scrubbed

  • 12 littleneck clams, scrubbed

  • 12 ounces cod fillets, cut into 2-inch pieces

  • 12 ounces skin-on snapper fillets, cut into 2-inch pieces

  • 10 ounces raw large shrimp, peeled and deveined

  • 2 teaspoons kosher salt

  • 6 ounces cleaned squid, bodies cut into 1/2-inch-thick rings

  • 3 tablespoons chopped parsley

Directions

  1. 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.

  2. 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.

  3. 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.

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