(Cacciucco)
SERVES 6–8
For an alternative version of this robust stew, try substituting red wine for white, which yields a more deeply colored dish.
1⁄4 cup extra-virgin olive oil
1 tbsp. chopped flat-leaf parsley leaves,
plus a few leaves for garnish
1 tbsp. chopped fresh sage leaves
(or crumbled dried sage)
1⁄2 tsp. red pepper flakes
5 cloves garlic (4 chopped, 1 whole and gently bruised)
3⁄4 lb. squid, cleaned and cut into 1" pieces
3⁄4 lb. baby octopus, cleaned and cut into 1" pieces
1 tbsp. Homemade Tomato Paste
1 cup dry white wine
1 14-oz. can chopped tomatoes (with juice)
Kosher salt and freshly ground black pepper,
to taste
1 cup fish stock
1 1-lb. monkfish filet, cut into 2" pieces
1 1-lb. red snapper filet, cut into 2" pieces
3⁄4 lb. large shell-on shrimp
3⁄4 lb. mussels, scrubbed and debearded
6–8 hunks country-style bread, torn in half
1. Heat oil in a large pot over medium heat. Add the chopped parsley, sage, red pepper flakes, and chopped garlic and cook until fragrant, about 1 minute. Add squid and octopus and cook, stirring occasionally, until opaque, about 4 minutes. Add tomato paste, stir well, and cook until paste has darkened slightly, about 1 minute. Add wine and cook, stirring often, until the liquid has evaporated, about 20 minutes.
2. Add tomatoes along with their juice to seafood mixture, season with salt and pepper, and cook, stirring occasionally, until octopus and squid are tender, about 10 minutes. Stir in fish stock, cover, and simmer for 10 minutes. Add monkfish and cook, covered, until just firm, about 5 minutes. Add snapper, then shrimp, to the pot and scatter the mussels over the top. Cook, covered, without stirring (so as not to break up the seafood), until the snapper is just cooked through and the mussels have just opened, about 10 minutes.
3. Lightly toast the bread pieces and rub them liberally with the whole garlic clove. Ladle the stew between bowls, either over the bread or with bread tucked in on the side. Sprinkle with the extra parsley leaves before serving.
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