You will find versions of this hearty fish stew all along Italy’s Adriatic coast.
Be sure to find the freshest fish possible and serve with your favorite Italian wine.
Increase heat to medium-high and add wine; cook for 1 minute.
Add oregano and bay leaves; cook for 30 seconds.
Add 2 cups clam juice (or stock) and tomatoes and bring to a boil over high heat.
Reduce heat to a simmer and cook until slightly thickened, 20 to 25 minutes.
Add clams and mussels; cover and cook 5 minutes.
Add squid, fish and the remaining 1/2 cup clam juice (or stock).
Cover and cook until the fish is just cooked through, 8 to 12 minutes.
Remove from heat and gently stir in lemon juice.
Meanwhile, preheat broiler to high.
Place bread on a rimmed baking sheet and broil until lightly browned, 1 to 2 minutes.
Immediately rub with the remaining garlic clove.
Place one slice of bread in each of 8 shallow bowls and top with the stew.
Serve with more oil, parsley and bread, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
