- READER REVIEWS
Provided by: Chef Mark Strausman
3 tablespoons virgin olive oil
1 large clove garlic, sliced
1 pound calamari, cleaned, cut into 1/2-inch rings
12 mussels, beards removed
1 cup dry white wine
24 ounces Campagna Spicy Garlicky Tomato Sauce (available at Eli's Manhattan, Campagna Home, and Bed Bath & Beyond.)
1/2 teaspoon chopped oregano
1/2 teaspoon chopped marjoram
8 ounces filet of monkfish, cut into 1-inch pieces
4 sea scallops, cut in half
8 shrimp (21-26 size), peeled and deveined
Salt and freshly ground black pepper
8 slices country bread, toasted and rubbed with garlic
Garnish: parsley and extra-virgin olive oil to drizzle over stew
Heat the oil in a large soup pot over medium heat, add the garlic, and sauté until lightly browned.
Add the calamari, and sauté for 1 minute, then add the mussels, clams, white wine, tomato sauce, herbs, and 1/3 cup water. Let the stew simmer slowly until the shellfish have opened and the tomato sauce has cooked into the wine.
Add the monkfish, and simmer for 4 minutes. Add the scallops, cook for 1 minute, and then add the shrimp. Once the shrimp have turned pink and firm, remove the stew from the stove and gently transfer to a large tureen.
To serve, place a piece of garlic bread in the bottom of each bowl and slowly pour the stew over the bread, trying not to break the pieces of fish. Garnish with chopped parsley, drizzle with olive oil, and serve with additional garlic bread.(Published 2000)