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
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 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."
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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
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
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 firm.
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
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