"Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful broth. Bonus: This stew is great for entertaining since you can make the base a day in advance. /* if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful..."); }); } */..."
INGREDIENTS
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3 garlic cloves, divided
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2 tablespoons extra-virgin olive oil
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3/4 cup finely chopped onion
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1/2 cup packed sliced fennel
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1/4 cup finely chopped celery
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1 teaspoon kosher salt, divided
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1/2 teaspoon freshly ground black pepper, divided
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1/2 teaspoon red-pepper flakes
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1/2 pound cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
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1/2 tablespoon tomato paste
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1 teaspoon dried oregano
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1 cup dry white wine
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1 15-ounce can crushed tomatoes
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2 bay leaves
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1 8-ounce bottle clam juice
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1 1/2 cups seafood stock or vegetable broth
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1/2 stick (4 tablespoons) unsalted butter, room temperature
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3 tablespoons chopped flat-leaf parsley, divided
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1/2 teaspoon lemon zest
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1 baguette, sliced and toasted
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1 pound littleneck clams, soaked in water for 1 hour
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1/2 pound medium tail-on shrimp, peeled and deveined
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1 pound mussels, scrubbed and de-bearded
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1/2 pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces
