Active Time

　　1 hour

　　Total Time

　　2 3/4 hours

　　Zuppa di Pesce

　　

Ingredients

Makes 6 to 8 main-course servings

　　

For soup

1 lb cleaned squid, bodies and tentacles separated but kept intact

　　1/2 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined

　　1/8 teaspoon black pepper

　　3/4 teaspoon salt

　　1/4 cup olive oil

　　3 garlic cloves, finely chopped

　　1/2 teaspoon dried hot red pepper flakes

　　1/4 teaspoon dried oregano, crumbled

　　1 cup dry white wine

　　4 1/2 cups water

　　12 small hard-shelled clams such as littlenecks (less than 2 inches in diameter), scrubbed

　　12 mussels (preferably cultivated), scrubbed and beards removed

　　4 cups fish stock or bottled clam juice (32 fl oz)

　　2 (14-oz) cans diced tomatoes in juice

　　1 teaspoon sugar

　　1 lb skinless halibut fillet, cut into 1-inch pieces

　　1/4 cup chopped fresh basil

　　1/4 cup chopped fresh flat-leaf parsley

　　

For garlic toasts

1 (12-inch) Italian loaf, cut into 1/2-inch-thick slices

　　2 tablespoons olive oil

　　1 garlic clove, halved crosswise

　　2 tablespoons finely chopped fresh flat-leaf parsley

　　Accompaniment: extra-virgin olive oil for drizzling

　　

Make soup:

Step 1

Rinse squid under cold running water and pat dry. If squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings.

　　

Step 2

Pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sear shrimp in 2 batches, turning over once, until golden but not cooked through, about 2 minutes per batch. Transfer shrimp with a slotted spoon to a bowl.

　　

Step 3

Add garlic, red pepper flakes, and oregano to pot and sauté, stirring, until golden, about 30 seconds. Add wine and 1/2 cup water and bring to a boil. Stir in clams and cook, covered, over moderately high heat until shells open wide, checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened clams after 8 minutes.) Stir in mussels and cook, covered, over moderately high heat until shells open wide, checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened mussels after 6 minutes.)

　　

Step 4

Put oven rack in middle position and preheat oven to 425°F.

　　

Step 5

Add stock to pot along with remaining 4 cups water, tomatoes with juice, sugar, and remaining 1/2 teaspoon salt and simmer, uncovered, 15 minutes.

　　

Make toasts while stock simmers:

Step 6

Arrange bread slices in 1 layer on a baking sheet, then drizzle with oil and season with salt. Bake, turning over once, until golden, about 10 minutes total. Transfer toasts to a rack to cool slightly, then rub lightly with cut sides of garlic and sprinkle with parsley.

　　

Finish soup:

Step 7

Add halibut to stock and cook at a bare simmer, covered, until just cooked through, about 2 minutes. Stir in squid and reserved shellfish, then remove from heat and let stand, covered, 1 minute. Stir in basil and parsley and serve immediately, with toasts alongside for dipping.