ZUPPA di PESCE

Serves 4

This dish is a showstopper! Zuppa di pesce is an irresistible Neapolitan seafood soup/stew that is as gorgeous as it is flavorful. In a narrow country surrounded by the sea, fish is always readily available. They say this dish developed as a convenient way to use all the unsold pieces of the fishermen’s daily catch in the time before refrigeration. At the end of the day, anything that was left was thrown into a pot to simmer with some water or white wine and a handful of herbs and spices. When the tomato became a mainstay of Italian cooking, particularly in the South, local versions of fish soup took on various shades of red.

6 tablespoons olive oil, divided

1 medium onion, coarsely chopped

3 cups chopped fresh or canned tomatoes

½ cup dry white wine (do not use wine you would not drink)

¼ teaspoon dried oregano

1 tablespoon chopped fresh mint

4 tablespoons chopped fresh flat-leaf parsley, divided

Red pepper flakes (optional)

1½ pounds monkfish, cut into 2-inch pieces

12 mussels, scrubbed

8 cherrystone clams, scrubbed

1½ pounds white fish fillets, such as red snapper, bass, or cod, cut into 2-inch pieces

8 ounces jumbo shrimp, peeled and deveined

2 cups fresh bread, cut into ½-inch cubes

2 scallions, cut into 1-inch pieces

Heat 3 tablespoons of the olive oil in a medium saucepan over medium heat. Add the onion and sauté for about 5 minutes.

Add the tomatoes, wine, oregano, mint, 2 tablespoons of the parsley, and red pepper flakes to taste (if using). Cover and simmer for 10 minutes. Bring to a boil, then add the monkfish.

Bring the broth back to a boil and add the mussels and clams. When the shellfish begin to open, add the white fish and shrimp. Cook until the fish is cooked through, about 5 minutes.

Meanwhile, to make the croutons, heat the remaining 3 tablespoons olive oil in a medium skillet over medium heat. Add the bread cubes and cook, turning often, until the bread begins to crisp and brown.

To serve, ladle some shellfish, shrimp, and fish into each bowl. Pour some broth over the seafood and garnish with the croutons, scallions, and remaining 2 tablespoons parsley.