1 hr 5 min
Living in a country with more than 4,500 miles of coastline means Italians eat a lot of fish. Seafood soups called brodetto, cioppino, or cacciucco were created by fishermen who made them on board their boats, in a big pot, with the catch that hadn’t been sold at market that day. Our version of brodetto is sweet, spicy, and garlicky with bread to mop up the savory bits. Serve this warming dish to begin a larger meal or as a complete meal on its own. The varied textures of the fish and onions will surely delight your crowd.
3 oz, cut into six 1/2-oz slices
5 clove(s), large, 1 clove cut in half, 4 cloves finely chopped
1 medium, chopped
1 cup(s), dry
Canned crushed tomatoes
28 oz, (2 cans)
Crushed red pepper flakes
Uncooked shelled mussels
24 medium, scrubbed and debearded
Little neck clams
24 item(s), scrubbed
Uncooked boneless squid
½ pound(s), cleaned, cut into rings and tentacles
½ pound(s), large, peeled and deveined
½ cup(s), chopped
¼ tsp(s), or to taste
- Preheat oven to 375°F. On rimmed baking sheet, arrange bread in single layer. Bake until toasted, about 10 minutes. Rub garlic halves, cut-side up, over toasts. Set aside.
- In large Dutch oven, heat oil over medium-high. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in chopped garlic and cook, stirring, until fragrant, about 30 seconds.
- Stir in wine and cook for 1 minute. Stir in 2 cups water, tomatoes, oregano, and crushed red pepper and bring to boil. Reduce heat to medium-low and simmer for 10 minutes.
- Stir in mussels and clams. Cover and cook, stirring occasionally, until mussels and clams open, about 6 minutes. (Discard any that do not open.) Spoon mussels and clams into large bowl. Add squid and shrimp to pot and cook, stirring occasionally, until cooked through, about 2 minutes. Remove from heat and stir in basil and 1⁄4 tsp salt.
- Place 1 toast each in bottoms of 6 bowls. Top with clams and mussels. Spoon 1 cup soup with shrimp and squid over each bowl.
- Serving size: 1 toast, 4 clams, 4 mussels, and generous 1 cup soup
Most of the work of this soup can be done ahead: The broth can be made the day before and the toast can be made several hours in advance and stored in an airtight container. Just cook the seafood in the broth shortly before serving.