Tuscan Seafood Stew
(Cacciucco)
Ingredients:
12 oz calamari, cleaned and cut into 1-inch pieces
12 oz baby octopus, cleaned and cut into 1-inch pieces
1 (1-lb) monkfish filet, cut into 2-inch pieces
1 (1-lb) red snapper filet, cut into 2-inch pieces
12 oz large shell-on shrimp
12 oz mussels, scrubbed and debearded
1/4 cup extra-virgin olive oil
1 tbsp minced parsley
1 tbsp minced fresh sage leaves
1/2 tsp red chile flakes
5 cloves garlic
1 tbsp tomato paste
1 cup dry white wine
One (14-oz) can chopped tomatoes with juice
Kosher salt
Freshly ground black pepper, to taste
1 cup fish stock
Eight (1 inch-thick) slices country-style white bread
Directions:
Heat olive oil in a 6-qt saucepan over medium heat.
Add parsley, sage, chile flakes, and 4 cloves garlic, minced, and cook until fragrant, about 1-2 minutes.
Add calamari and octopus, and cook, stirring occasionally, until an opaque color, about 4-5 minutes.
Add tomato paste, stir well, and cook until paste has darkened slightly, about 1 minute.
Add wine, and cook, stirring often, until the liquid has evaporated, about 20 minutes.
Add tomatoes along with their juice, season with salt and pepper, and cook, stirring occasionally, until seafood is tender, about 10-12 minutes.
Stir in stock, cover, and simmer for 10 minutes.
Add monkfish, and cook, covered, until just firm, about 5 minutes.
Add snapper and shrimp to the pot and scatter mussels over top.
Cook, covered, without stirring (so as not to break up the seafood), until the snapper is just cooked through and the mussels have just opened, about 10 minutes.
Toast bread, and rub liberally with remaining garlic clove.
Ladle stew between bowls, over bread or with bread on the side. Serves 6-8.