Ingredients
- 8 cups cold water
- 3 lb mixed small whole (1/4- to 3/4-lb) white-fleshed fish (such as black bass, branzino, daurade, red snapper, and rouget), cleaned and filleted with skin, reserving heads and bones for stock
- 2 thin carrots, thinly sliced
- 1 celery rib, thinly sliced
- 1 medium onion, halved and thinly sliced, plus 1 large onion, chopped
- 1/4 teaspoon black peppercorns
- 1 baguette
- 2 lb baby squid, cleaned
- 2 teaspoons salt
- 1 tablespoon olive oil
- 2 flat anchovy fillets, minced
- 2 garlic cloves, minced
- 1/2 teaspoon crumbled dried small hot red chile such as peperoncini or dried hot red pepper flakes
- 1 1/2 tablespoons tomato paste
- 1/2 cup plus 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 cup dry white wine
Description
Although Many San Franciscans Think The Zesty Fish Stew Known As Cioppino Was Invented In Their City, It Can Actually Be Traced Back To Genoa.
Gourmet Magazine
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