This recipe brings together two Tuscan traditions: the fisherman-style seafood stew and the bruschetta or crostini of the farm kitchen.
- 8 small squid
- 8 mussels
- 13 ounces small clams
- 2 teaspoons butter
- 1 tablespoon olive oil
- 1 tablespoon chopped shallot
- 1 cup dry white wine
- 1/2 cup heavy cream
- 2 cups fish stock
- 1/2 teaspoon saffron threads or 1/4 teaspoon ground saffron
- Salt and white pepper
- 32 medium shrimp, shelled and deveined
- 1 red bell pepper, cut into small dice
- 1 tablespoon chopped flat-leafed parsley
- 8 slices coarse-textured bread, each 1x3 in., toasted and rubbed with garlic
- Additional olive oil, for the toast
Clean the squid and make a cross-shaped cut in the mantle of each one for three-quarters of its length. This has the effect of opening them up like flowers during cooking.
Steam the mussels until they open. Remove the meat, reserving their liquid and discarding the shells. Strain the reserved liquid. Prepare the clams in the same manner as the mussels.
In a large skillet, combine the butter and olive oil. Add the shallot and sauté until golden. Add the mussel liquid, wine, cream, fish stock, saffron, salt and pepper to taste. Mix well and cook for a few minutes.
Add the squid, mussels, clams, shrimp, bell pepper and parsley to the skillet, and cook for 2 or 3 minutes on low heat, stirring a couple of times as it cooks.
Drizzle a thin stream of olive oil over the slices of toast. Place 2 slices on each plate, cover with the seafood stew and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
504 calories; 21g total fat; 217mg cholesterol; 1464mg sodium; 32g carbohydrates; 1g fiber; 34g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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