Seafood Stew - Fisherman's Style

By Maverick19

Ingredients

• 6 (1 inch) ciabatta slices
• 1/4 cup extra virgin olive oil, plus more for brushing and drizzling
• 5 garlic cloves, divided
• 1 cup finely chopped onion
• 1/2 cup dry white wine
• 1 32oz jar tomato sauce
• 2 Tbsp white wine vinegar
• 1 lb mussels, scrubbed
• 12 littleneck clams, scrubbed
• 12 oz cod fillets, cut into 2-inch pieces
• 12 oz skin-on snapper fillets, cut into 2-inch pieces
• 10 oz raw large shrimp, peeled and deveined
• 2 tsp kosher salt
• 6 oz cleaned squid, bodies cut into 1/2-inch thick rings
• 3 Tbsp chopped parsley

Preparation

Step 1

1. Preheat broiler to high with oven rack 4 inches from the heat. Brush bread with olive oil, and place on a baking sheet. Broil until golden brown, 3-4 minutes, flipping halfway through. Rub toast with 1 garlic clove and keep warm.

2. thinly slice remaining 4 garlic cloves. Heat 1/4 cup oil over moderately high heat in a large Dutch oven. Add onion and sliced garlic; cook, stirring occasionally, until translucent, about 5 minutes. Add wine; boil until reduced by half, about 2 minutes. Add tomato sauce and vinegar; bring to a simmer. Add mussels and clams; cover and cook until mussels open, about 5 minutes. Remove mussels with a slotted spoon and place in a large bowl. (Discard any that do not open). Cover the pot and cook until clams open, 3-4 minutes. Remove clams with a slotted spoon and place in bowl with mussels.

3. Season cod, snapper and shrimp, with salt. Add to pot, cover and reduce heat to moderate; simmer 6 minutes. Add squid, cover and cook until fish are just cooked through, about 2 minutes. Stir in parsley, mussels and clams. Remove from heat. Cover and let stand until shellfish are heated through, about 2 minutes. Serve in shallow bowls with a drizzle of olive oil and garlic toast.