• 1 small octopus
• 1 pound codfish
• 1 pound squid (calamari)
• 1 red onion
• 1/2 stalk celery
• 1 carrot
• 1 clove garlic, peeled
• 1/2 cup Tuscan extra-virgin olive oil
• 3 pounds plum tomatoes, peeled
• freshly ground red pepper
• salt and freshly ground black pepper
• 1/2 pound mussels
• 1/2 pound manila clams
• 6 each jumbo shrimp
• 6 large slices Tuscan bread, grilled
• 10 sprigs Italian parsley, leaves only, chopped

Cut the tentacles of the octopus into little pieces. Place them in a pot of cold water over medium heat. Boil for twenty minutes, drain and reserve. Begin to clean the cod by removing all the bones and skin. Cut into 2-3" pieces. Clean the calamari under cold running water and save the body and tentacles. Slice the body into rings and leave the tentacles whole.

Chop the onion, celery and carrot into small dice. Heat the olive oil in a large, shallow sauce pan until shimmering. Add the garlic and vegetables and cook for approximately 10 minutes, adding water if needed to ensure they don't burn. Add the tomatoes, red pepper, salt and freshly ground black pepper. Add some water if too dry.

Add the cooked octopus, calmari, and cook for an additional 20 minutes. Then add the cod, mussels, clams and shrimp and continue to cook, stirring constantly to avoid sticking, for an additional 5 minutes.

To serve, heat 6 pasta bowls with a sliced of grilled Tuscan bread, rubbed with garlic. Divide the stew equally in the bowls, sprinkle with chopped parsley and serve. Serves 6

Copyright © 2006, Italian Cooking and Living. All rights reserved.

Print Friendly Version / E-mail to a Friend

• Browse/Search for other Recipes