Recipe for :

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.

"This is a wonderful soup. The recipe comes from 'The Campagna Table' ".

"When choosing your own fish, you can add and subtract from the recipe as you like. The garlic rubbed bread adds a starchiness that makes the dish more substantial. Unlike most other soups, this shouldn't be cooked for a long time. Simmer it gently just until the fish are tender and juicy and the broth is flavorful".

Ingredients

1/4 cup extra virgin olive oil plus additional for serving
2 cloves garlic, thinly sliced
1 onion, minced
1 stalk celery, minced
1 carrot, minced
1 1/2 lbs. raw squid, cleaned and cut into 1 inch rings
1 tsp. hot red pepper flakes
12 mussels, rinsed
12 littleneck clams, rinsed
1 cup dry white wine
1 cup crushed canned Italian plum tomatoes
8 black brine-cured olives, such as Nicoise
8 capers, rinsed of salt or vinegar (optional)
2 tsp. freshly chopped rosemary leaves
2 tsp. freshly chopped oregano
2 tsp. freshly chopped thyme
1 cup homemade fish stock or clam juice or additional white wine
Salt
3/4 lb. monkfish fillet, cut into 1 inch dice
12 sea scallops
12 medium size shrimp, peeled and deveined
Freshly ground black pepper
1 loaf two or three day old peasant bread, thickly sliced
3 cloves garlic (do not peel), halved lengthwise
2 Tblsp. freshly chopped Italian parsley for serving

In a large soup pot, heat the olive oil over medium heat. Add the thinly sliced garlic, onion, celery, carrot, squid and red pepper flakes and cook, stirring until the onion is translucent 5 - 8 minutes. Add the mussels, clams, wine, tomatoes, olives, capers, herbs, stock and a pinch of salt. Cover and bring to a boil over high heat. Uncover, reduce the heat to a simmer and cook until the mussels and clams have opened, about 2 minutes more.

Add the monkfish and simmer 1 minute. Add the scallops and simmer 1 minute. Add the shrimp and cook 2 - 3 minutes more, just until firm. Season with salt and pepper to taste.

Meanwhile, toast or grill the bread. Rub the crusts with the cut sides of the garlic on one or both sides of the bread. Place a slice of bread in the bottom of each serving bowl. Ladle the soup over the bread, being careful not to break up the pieces of monkfish. Drizzle with some extra virgin olive oil, sprinkle with parsley and serve immediately, passing the remaining bread at the table.

Serves 6

Shirley Cline