courtesy
of Mark Strausman Executive Chef at Fred's at Barneysk
Ingredients (makes 4 servings):
3 tablespoons extra virgin olive
oil
1 large clove garlic, sliced
1 pound calamari, cleaned, cut
into 1/2-inch rings
12 mussels, beards removed
8 clams
1 cup dry white wine
24 ounces Campagna Spicy Garlicky
Tomato Sauce*
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
Preparation
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.
*Sauce available at the Vinegar Factory, Eli's
Manhattan, and Bed Bath & Beyond.
