Seafood Soup

Name: Seafood Soup
Yield: Serves 6
Cuisine: Italian
Ingredients: ½ cup, extra-virgin olive oil, plus extra for drizzling; 2 , large onions, chopped fine; , Salt and pepper; 4 , garlic cloves, minced; ⅛ to ¼ teaspoon, red pepper flakes; 1 (28-ounce) can, whole peeled tomatoes, drained with juice reserved, chopped coarse; 1 , (8-ounce) bottle clam juice; ¾ cup, water; 1 pound, squid, bodies sliced crosswise into ½-inch-thick rings, tentacles left whole, patted dry; 1 (1-pound), skinless halibut fillet, ¾ to 1 inch thick, cut into 6 pieces; 1¼ cups, dry white wine; 1 pound, littleneck clams, scrubbed; 8 ounces, mussels, scrubbed and debearded; 8 ounces, large shrimp (26 to 30 per pound), peeled, deveined, and tails removed; ¼ cup, chopped fresh parsley

1 comment

This soup is a seafood lover's dream.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES6

TIME1¾ hours

Italian Name:Brodetto all'anconetana

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

Jutting into the Adriatic Sea, Ancona, the capital city of Le Marche, has a vibrant maritime culture. A trademark dish, brodetto all'anconetana , is a seafood lover's dream and has long served as a way for fishermen to use the bycatch remai...

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