recipe was contributed by Shirley Cline.
was a great inspiration 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 risotto over the internet!
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.
is a wonderful soup. The recipe comes from The Campagna
"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."
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
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
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
3 cloves garlic (do not peel), halved lengthwise
2 Tblsp. freshly chopped Italian parsley for serving
a large soup pot, heat the olive oil over medium heat.
the thinly sliced garlic, onion, celery, carrot, squid
and red pepper flakes and cook, stirring until the
onion is translucent 5 - 8 minutes.
the mussels, clams, wine, tomatoes, olives, capers,
herbs, stock and a pinch of salt.
Cover and bring to a boil over high heat.
reduce the heat to a simmer and cook until the mussels
and clams have opened, about 2 minutes more.
the monkfish and simmer 1 minute.
the scallops and simmer 1 minute.
the shrimp and cook 2 - 3 minutes more, just until
Season with salt and pepper to taste.
toast or grill the bread.
the crusts with the cut sides of the garlic on one
or both sides of the bread.
a slice of bread in the bottom of each serving bowl.
the soup over the bread, being careful not to break
up the pieces of monkfish.
with some extra virgin olive oil, sprinkle with parsley
and serve immediately, passing the remaining bread
at the table.