Spicy Seafood Stew

From Lighter, Quicker, Better by Richard Sax and Marie Simmons (William Morrow, 1995)

This lively, peppery fish stew is inspired by the Italian specialty, zuppa di pesce fra diavolo.  In this version we use shrimp, mussels and clams, but you

can make it with any combination of seafood.

Ingredients

1 tablespoon extra virgin olive oil

2 garlic cloves,  crushed or grated

1/4 teaspoon crushed red pepper, or more to taste

1 cup dry white wine

1 can (28 ounces) Italian-style plum tomatoes with their juice, chopped

Coarse salt and freshly ground black pepper

8 to 12 large shrimp, peeled and deveined

12 littleneck clams, scrubbed and rinsed

12 mussels, scrubbed, debearded and rinsed

4 thick slices Italian or French bread

2 tablespoons finely chopped fresh Italian (flat-leaf) parsley

Steps

1.  Heat the oil in a large wide saucepan or deep skillet over low heat.  Add the garlic and red pepper; cook, stirring, until aromatic, about 3 minutes. (Do not brown the garlic.) 

2. Stir in the tomatoes with their juice, wine and bay leaf.  Simmer, uncovered, stirring to break up tomatoes, about 5 minutes.  Add salt and  pepper to taste.

3.  Add the shrimp; stir 2 minutes over medium heat.  Add the clams and mussels in an even layer and spoon sauce over the shellfish.  Cover tightly and cook over high heat until all the mussels and clams have opened, 3 to 5 minutes.  Correct seasonings.

4. Toast the bread and place one slice in each of four shallow soup bowls.  Top with the shrimp, opened clams and mussels. Discard the bay leaf and spoon

the sauce over the shellfish.  Sprinkle with the parsley and serve.

Makes 4 servings