Brodetto Di Pesce

• 3 pounds mussels, scrubbed and cleaned
• 1 cup white wine
• 1 cup water
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 18 teaspoon chili-pepper flakes
• 1 teaspoon grated ginger
• 1 teaspoon cracked coriander seed
• 1 teaspoon grated orange rind
• 1 small white onion, minced
• 2 cups plum tomatoes, fresh or canned, peeled and seeded, with juice
• 1/2 cup minced marjoram leaves
• 1/4 cup minced thyme leaves
• Salt and freshly ground pepper to taste
• 4 slices crusty country bread, 1 inch thick
• 1 pound squid, cleaned, heads separated and bodies cut into 1/4-inch rings
• 1/2 pound whitefish (like cod), cut into 1-inch chunks
• 1/2 pound red snapper, cut into 1-inch chunks

1. Steam the mussels with the wine and water until opened, 3 to 5 minutes.
2. Strain, reserve the broth and set the mussels aside to cool.
3. Warm 1 tablespoon of olive oil in a large saucepan over medium-low heat.
4. Add one clove of garlic, chili-pepper flakes, ginger, coriander seed, orange rind and onion.
5. Cook until the onion is translucent, about 5 minutes.
6. Add the tomatoes, marjoram, thyme and the reserved mussel broth.
7. Simmer for 20 minutes.
8. Remove from heat and puree in a blender or food processor until smooth.
9. Strain through a fine-mesh sieve into a clean saucepan.
10. Add salt and pepper to taste.
11. Simmer over medium-low heat.
12. Preheat the grill or broiler.
13. Use the remaining olive oil to brush the bread on both sides.
14. Cut the remaining garlic clove in half lengthwise and rub the bread on both sides.
15. Grill or broil the bread until golden.
16. Remove and set aside.
17. Add the squid, cod and snapper to the stew.
18. Simmer for 3 minutes.
19. Add the mussels and continue simmering for 3 more minutes.
20. Place a piece of country bread in the bottom of each bowl, ladle the soup over it and serve immediately.

mussels, white wine, water, olive oil, garlic, chilipepper, ginger, cracked coriander, orange rind, white onion, tomatoes, marjoram leaves, thyme, salt, crusty country bread, bodies, whitefish, red snapper

Taken from cooking.nytimes.com/recipes/5478 (may not work)