Rating: 4 stars
4342 Ratings
  • 5 star values: 0
  • 4 star values: 4342
  • 3 star values: 0
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  • 1 star values: 0
  • 4,342 Ratings
Pino Luongo
June 2002

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Toast the bread directly on the oven rack, turning once, until golden and crisp, about 8 minutes. Rub the toast with the peeled garlic clove and drizzle with 2 tablespoons of the olive oil. Turn off the heat and keep the toast warm in the oven with the door ajar.

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  • In a large saucepan, heat the remaining 1/4 cup of olive oil until shimmering. Add the onion and the minced garlic and cook over moderate heat, stirring, until golden, about 4 minutes. Add the mussels, cockles and wine and cook over high heat, stirring frequently, until most of the shells have opened and the liquid has reduced by half, 4 minutes. Add the chopped tomatoes and 3 tablespoons of the parsley, cover and bring to a boil.

  • Add the fish and shrimp and season with salt and pepper; bring to a boil. Add the water to slow the cooking. Simmer over moderately low heat until cooked through, 7 minutes. With a slotted spoon, transfer the seafood to a large, deep platter, cover and keep warm.

  • Boil the broth until reduced by one-fourth, 5 minutes, then pour it over the fish stew. Season the stew with salt and pepper, spoon into bowls and sprinkle with the remaining 1 tablespoon of parsley. Serve hot, with the garlicky toast.

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