Seafood Stew

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

    Ciuppin Although Many San Franciscans Think The Zesty Fish Stew Known As Cioppino Was Invented In Their City, It Can Actually Be Traced Back To...

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