Ingredients:
- 1/2 lb large shrimp in shell (21 to 25 per lb), peeled , leaving tail and first segment of shell intact, and deveined
- 1 (12-inch) italian loaf, cut into 1/2-inch-thick slices
- 1 garlic clove, halved crosswise
- accompaniment: extra-virgin olive oil for drizzling
Directions:
- Make soup: 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.
- 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.
- 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.)
- Put oven rack in middle position and preheat oven to 425°F.
- 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: 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: 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 634.36 Kcal (2656 kJ) | ||
| Calories from fat | 312.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.77g | 53% | |
|---|---|---|---|
| Cholesterol | 243.31mg | 81% | |
| Sodium | 1159.19mg | 48% | |
| Potassium | 828.65mg | 18% | |
| Total Carbs | 17.09g | 6% | |
| Sugars | 1.25g | 5% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 33.01g | 66% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 3.5mg | 19% | |
| Calcium | 84.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 99.18 Kcal (415 kJ) | ||
| Calories from fat | 48.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.44g | 53% | |
|---|---|---|---|
| Cholesterol | 38.04mg | 81% | |
| Sodium | 181.24mg | 48% | |
| Potassium | 129.56mg | 18% | |
| Total Carbs | 2.67g | 6% | |
| Sugars | 0.2g | 5% | |
| Dietary Fiber | 0.09g | 2% | |
| Protein | 5.16g | 66% | |
| Vitamin C | 2.2mg | 24% | |
| Iron | 0.5mg | 19% | |
| Calcium | 13.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Zuppa Di Pesce
Cleaned squid , bodies and tentacles separated but kept i... and 22 more.. -
Cioppino (San Francisco style fish stew)
Olive oil, Red onions, chopped (3 1/2 cups) and 13 more.. -
Steak Marinade
Beef tsp-bone steaks or 1 1/2-2 lbs of choice beef and 12 more.. -
Linguine with Shellfish Sauce
Extra-virgin olive oil, Garlic cloves, minced and 13 more.. -
Fisherman's Soup
Olive oil, Onion, finely chopped, Chopped celery and 15 more.. -
Linguine with White Clam Sauce
Extra-virgin olive oil, Onion, chopped and 10 more.. -
Empty My Cupboard Bake
Olive oil, Onion, Carrot, Garlic cloves, minced and 13 more.. -
Shrimp Georgie Porgie
Olive oil, divided, Garlic cloves (about 4 heads ) and 11 more..
Also Try
-
-
Fish Soup with Bread and Rouille
Leek, green part coarsely chopped and white part cut into... and 19 more.. -
-
Provencal Fish Soup with Saffron Rouille
Leeks (white and pale green parts only), chopped and 17 more.. -
-
Fish and Vegetable Soup with Lime, Ginger, and Cilantro
Sliced shallots (about 1 3/4 oz), Garlic cloves and 15 more.. -
-
Fish Soup with Tomatoes and Red Pepper-Garlic Sauce
Extra-virgin olive oil, Onion, finely chopped and 13 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
