Italian Seafood Stew
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), 2 cloves finely minced and 1 clove halved|
|Onion||1 Medium, coarsely chopped|
|Calamari||1⁄2 Pound, boned, cleaned and cut into rings (Squid, Have Your Fish Market Do This)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Tomato puree||3 Cup (48 tbs)|
|Fresh italian flat leaf parsley||1⁄4 Bunch (25 gm), chopped (1 Small Bunch)|
|Water||1⁄4 Cup (4 tbs)|
|Cod fillet/Other firm white fish||1 1⁄2 Pound|
|Tabasco sauce||1 Dash|
|Medium shrimp||1⁄2 Pound, shelled and deveined|
|Bay scallops/Sea scallops||1⁄2 Pound (Whole)|
|Italian bread slice||4|
|Coarsely chopped italian parsley||1⁄4 Cup (4 tbs) (Fresh)|
Put oil in stockpot over medium heat and lightly saute minced garlic and onion, about 5 minutes.
Add squid, wine, 1 cup of the tomato puree, parsley, and water; cover and cook over low heat 3G minutes or until squid is tender.
Add remaining 2 cups tomato puree, white fish, and Tabasco; cover and simmer 10 minutes or until fish is tender.
Add shrimp and scallops and cook until shrimp turns pink, 5 to 7 minutes, but no more.
If necessary, add a little water, but the stew should be thick.
Toast the Italian bread and rub each slice with the cut garlic clove.
Place a slice of bread in each soup bowl and ladle stew over it.
Garnish with chopped parsley.