Fisherman’s-Style
Seafood Stew
ACTIVE 25 MIN; TOTAL 40
MIN; SERVES 4
Chef Fabio Trabocchi of
Casa Luca in Washington, DC,
says the key to this brodetto-
inspired recipe is to cook the
fish and shellfish in stages.
The crusty ciabatta toasts
make this hearty seafood
stew a complete meal.
4 (1-in.-thick) 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 (32-oz.) jar tomato
sauce
2 Tbsp. white wine
vinegar
1 lb. mussels, scrubbed
12 littleneck clams,
scrubbed
12 oz. cod fillets, cut into
2-in. pieces
12 oz. skin-on snapper
fillets, cut into 2-in.
pieces
10 oz. raw large shrimp,
peeled and deveined
2 tsp. kosher salt
6 oz. cleaned squid,
bodies cut into^1 / 2 -in.-
thick rings
3 Tbsp. chopped parsley- Preheat broiler to high
with oven rack 4 inches
from heat. Brush bread
with olive oil, and place
on a baking sheet. Broil
until golden brown, 3 to
4 minutes, flipping halfway
through. Rub toast
with 1 garlic clove and
keep warm. - 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 occa-
sionally, 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 pot and
cook until clams open, 3 to 4
minutes. Remove clams with
a slotted spoon, and place in
bowl with mussels. Discard
any clams that do not open.- 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 toasts.
—FABIO TRABOCCHI