Roman-Style Fish Soup (Zuppa di Pesce alla Romana)

• 2 cloves garlic, chopped
• pinch of red pepper flakes
• 1/3 cup olive oil
• 2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned)
• 1 cup dry white wine
• 2 tomatoes, peeled, seeded, and chopped
• 2 tablespoons chopped fresh flat-leaf Italian parsley
• pinch of salt
• 2 cups water
• 1 lb small hard-shell clams or cockles, soaked in cool water for 30 minutes and well scrubbed
• 1 1/2 lb assorted firm-fleshed fish filets such as whiting, monkfish, turbot, porgy bream, red snapper, and sea bass, cut into chunks
• 4 slices coarse country bread, toasted and rubbed on one side with a garlic clove

1. In a large saucepan over medium heat, saute the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes.
2. Using a slotted spoon, remove the garlic and discard.
3. Add the squid and cook and stir until opaque, about 2 minutes.
4. Add the wine and simmer for 1 minute longer.
5. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.
6. Add the water and bring to a simmer.
7. Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes.
8. Discard any clams that failed to open.
9. Adjust the seasonings.
10. Place a bread slice in each warmed soup plate.
11. Ladle the soup over the bread and serve.

garlic, red pepper, olive oil, rings, white wine, tomatoes, flatleaf, salt, water, hardshell clams, porgy bream, country bread

Taken from www.epicurious.com/recipes/food/views/roman-style-fish-soup-zuppa-di-pesce-alla-romana-103228 (may not work)