Ingredients:
- 3 lb mixed small whole (1/4- to 3/4-lb) white-fleshed fish (such as black bass , branzino , daurade, red snapper , and rouget), cleaned and filleted with skin, reserving heads and bones for stock
- 1 baguette
- 1/2 tsp crumbled dried small hot red chile such as peperoncini or dried hot red pepper flakes
Directions:
- Make stock: Bring water to a simmer with reserved fish heads and bones, carrots, celery, sliced onion, and peppercorns in a wide heavy 6- to 8-quart pot, then simmer, uncovered, skimming foam as necessary, 30 minutes. Pour stock through a large sieve into a large bowl, pressing on and then discarding solids. (You will have about 6 cups stock.)
- Make toasts: Put oven rack in middle position and preheat oven to 325°F.
- Cut baguette into 1/2-inch-thick slices, then arrange in 1 layer in an ungreased shallow baking pan. Bake until toasts are crisp and dry, 15 to 20 minutes.
- Make stew: Chop enough squid to measure 1/4 cup, then toss remaining whole squid with 3/4 teaspoon salt and set aside. Remove any pin bones from fish fillets with tweezers or needlenose pliers, then cut fillets diagonally into serving pieces and sprinkle with 3/4 teaspoon salt.
- Cook chopped onion in oil with remaining 1/2 teaspoon salt in cleaned pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Add anchovy, garlic, hot chile, and tomato paste and cook, stirring, 2 minutes. Add chopped squid and 1/2 cup parsley and cook, stirring, 1 minute. Add wine and boil, stirring occasionally, until reduced by half, 2 to 3 minutes. Add 1 cup stock, then arrange whole squid in 1 layer in pot and then place fish fillets on top.
- Add enough of remaining stock to just cover fish and cook over moderate heat, uncovered, until fillets are just cooked through, 2 to 5 minutes.
- Serve stew over toasts in shallow soup plates and sprinkle with remaining 2 tablespoons parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1355.68 Kcal (5676 kJ) | ||
| Calories from fat | 752.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 83.66g | 129% | |
|---|---|---|---|
| Cholesterol | 352.31mg | 117% | |
| Sodium | 942.69mg | 39% | |
| Potassium | 592.91mg | 13% | |
| Total Carbs | 16.95g | 6% | |
| Sugars | 3.13g | 13% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 127.99g | 256% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.7mg | 10% | |
| Calcium | 105.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 167.29 Kcal (700 kJ) | ||
| Calories from fat | 92.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.32g | 129% | |
|---|---|---|---|
| Cholesterol | 43.48mg | 117% | |
| Sodium | 116.33mg | 39% | |
| Potassium | 73.17mg | 13% | |
| Total Carbs | 2.09g | 6% | |
| Sugars | 0.39g | 13% | |
| Dietary Fiber | 0.23g | 7% | |
| Protein | 15.79g | 256% | |
| Vitamin C | 1.7mg | 23% | |
| Iron | 0.2mg | 10% | |
| Calcium | 13mg | 11% | |
* 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.
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