How to make it

  • Bring clam juice and smashed garlic to a simmer in a large pot. Add clams and cook, covered until open, 3-5 minutes. Discard garlic; remove clams from pot, discarding any that did not open. Using a fine-mesh sieve lined with cheesecloth, strain broth into a bowl; set aside. Wipe out the pot.
  • Add 1 Tbsp. oil to the pot and heat over medium-low heat. Add onion and minced garlic and cook, stirring until softened, 5-7 minutes. Increase heat to high; add squid and cook stirring, until squid turns opaque, about 1 minute. add wine and vinegar; cool, stirring occasionally, until the liquid is reduced by half, 5-7 minutes.
  • Add tomatoes and the reserved clam broth. Reduce heat to low, cover and simmer until the squid is tender, 18-20 minutes.
  • Just before serving, add fish and shrimp to the simmering stew and cook, covered, just until the fish is opaque in the center, 3-5 minutes. Stir in the reserved clams and heat through, about 1 minute. With a slotted spoon, remove solids to a bowl and cover to keep warm. Stir in 3 Tbsp. parsley, breadcrumbs and the remaining oil into the sauce. Simmer until the sauce thickens to the consistancy of heavy cream, 1-2 minutes. Adjust seasoning with pepper and vinegar. Return the solids to the sauce. Serve immediately, garnished with the remaining 1 Tbsp. parsley.

Reviews & Comments 2

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    " It was excellent "
    elgab89 ate it and said...
    Sooo nice! Saved!
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  • leonora5 10 years ago
    This looks delicious!
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