Zuppa Di Pesce

• For soup
• 1 lb cleaned squid, bodies and tentacles separated but kept intact
• 1/2 lb large shrimp, in shell peeled, leaving tail and first segment of shell intact, and deveined (21 to 25 per lb)
• 1/8 teaspoon black pepper
• 3/4 teaspoon salt
• 1/4 cup olive oil
• 3 garlic cloves, finely chopped
• 1/2 teaspoon hot red pepper flakes
• 1/4 teaspoon dried oregano, crumbled
• 1 cup dry white wine
• 4 1/2 cups water
• 12 small hard-shelled clams such as littleneck clams, scrubbed (less than 2 inches in diameter)
• 12 mussels, scrubbed and beards removed (preferably cultivated)
• 4 cups fish stock (32 fl oz) or 4 cups bottled clam juice (32 fl oz)
• 2 (14 ounce) cans diced tomatoes with juice
• 1 teaspoon sugar
• 1 lb skinless halibut fillet, cut into 1-inch pieces
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh flat-leaf parsley
• For garlic toasts
• 1 (12 inch) Italian bread, cut into 1/2-inch-thick slices
• 2 tablespoons olive oil
• 1 garlic clove, halved crosswise
• 2 tablespoons finely chopped fresh flat-leaf parsley
• Accompaniment
• extra virgin olive oil, for drizzling

1. Make soup: Rinse squid under cold running water and pat dry.
2. If squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces.
3. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings.
4. Pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt.
5. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sear shrimp in 2 batches, turning over once, until golden but not cooked through, about 2 minutes per batch.
6. Transfer shrimp with a slotted spoon to a bowl.
7. Add garlic, red pepper flakes, and oregano to pot and saute, stirring, until golden, about 30 seconds.
8. Add wine and 1/2 cup water and bring to a boil. Stir in clams and cook, covered, over moderately high heat until shells open wide, checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened clams after 8 minutes.)
9. Stir in mussels and cook, covered, over moderately high heat until shells open wide, checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened mussels after 6 minutes.)
10. Put oven rack in middle position and preheat oven to 425u0b0F
11. Add stock to pot along with remaining 4 cups water, tomatoes with juice, sugar, and remaining 1/2 teaspoon salt and simmer, uncovered, 15 minutes.
12. Make toasts while stock simmers: Arrange bread slices in 1 layer on a baking sheet, then drizzle with oil and season with salt.
13. Bake, turning over once, until golden, about 10 minutes total. Transfer toasts to a rack to cool slightly, then rub lightly with cut sides of garlic and sprinkle with parsley.
14. Finish soup: Add halibut to stock and cook at a bare simmer, covered, until just cooked through, about 2 minutes.
15. Stir in squid and reserved shellfish, then remove from heat and let stand, covered, 1 minute. Stir in basil and parsley and serve immediately, with toasts alongside for dipping.

tentacles, shrimp, black pepper, salt, olive oil, garlic, hot red pepper, oregano, white wine, water, littleneck clams, mussels, fish stock, tomatoes, sugar, fillet, fresh basil, parsley, garlic, italian bread, olive oil, garlic, parsley, accompaniment, extra virgin olive oil

Taken from www.food.com/recipe/zuppa-di-pesce-334581 (may not work)