RED WINE FISHERMAN'S STEW

Credit: Nigel Parry

RED WINE FISHERMAN'S STEW

This is another dish inspired by fishermen, this time from the shores and harbors of Italy. It's similar to my recipe for Provençal Fish Stew (page 113, Seafood Simple); however, this one is cooked with red wine, which makes it a very friendly dish to drink red wine with. Here I use striped bass, but feel free to add any other seafood you like and that is available to you. As for other dishes of this nature, be aware of the different cooking times for the various types and thicknesses of fish.

Serves 4

¼ cup extra-virgin olive oil, plus more for the toasts 1 small yellow onion, finely chopped

7 garlic cloves, 6 finely chopped and 1 left whole

1 tablespoon tomato paste

4 octopus tentacles (from a 4- to 6-pound octopus)

Fine sea salt and freshly ground white pepper

1(750 ml) bottle dry red wine

¼ cup finely diced carrot

¼ cup finely diced celery

4 large white mushrooms, quartered

1¾ cups tomato puree

4 small calamari tubes

12 pieces striped bass fillet (2 ounces each), skinned

8 littleneck clams, cleaned and scrubbed

8 long slices country bread

SPECIAL EQUIPMENT

Metal skewer

1. In a 6-quart saucepan, heat the olive oil over medium-high heat. Add the onion and finely chopped garlic and sauté for 2 to 3 minutes, until the onions are translucent and the garlic is golden. Stir in the tomato paste and cook for an additional minute.

2. Season the octopus with sea salt and white pepper and add to the pot. Add the wine and bring to a simmer. Cover and simmer gently for 1 hour, skimming off any impurities that come to the surface.

3. Preheat the oven to 350°F.

4. Add the carrot, celery, mushrooms, and tomato puree to the pan with the cooked octopus. Return to a simmer, then add the calamari tubes and cook for 10 minutes.

5. Season the striped bass with sea salt and white pepper and add to the pan along with the clams. Cover and simmer without stirring until a metal skewer inserted into the thickest part of the fish for 5 seconds feels warm when touched to your wrist and the clams have opened, 5 to 7 minutes.

6. While the stew finishes, drizzle the slices of country bread with extra-virgin olive oil. Toast in the oven until the bread is golden brown, 3 to 4 minutes. Rub the remaining whole garlic clove over each slice of toast to season it.

7. Carefully ladle the stew into four bowls, dividing the seafood equally. Garnish with toasted bread and serve immediately.