Ingredients
2 tablespoons extra-virgin olive oil
1/3 cup thinly sliced shallots (2 or 3)
1/2 teaspoon coarse salt
2 quarts seafood or fish stock
1 pound littleneck clams, scrubbed
1/2 pound mussels, scrubbed and beards removed
1 pound skinless red snapper fillet, cut into 1 1/2-inch pieces
1/2 pound skinless monkfish fillet, cut into 1 1/2-inch pieces
1/2 pound cleaned squid, cut crosswise into 1/2-inch rings
1/2 pound bay scallops, tough ligament removed from side if necessary
1 pound rock shrimp
1/2 cup small fresh basil leaves
Preparation
Heat oil in a wide, shallow pot over medium heat. Add shallots and salt; cook, stirring occasionally, until soft and golden, about 3 minutes.
Add stock, and bring to a boil over high heat. Add clams, and reduce heat. Cover, and simmer 1 minute. Stir in mussels, cover, and simmer just until shellfish begin to open, about 2 minutes.
Stir in snapper and monkfish, cover, and simmer just until fish is opaque throughout, about 2 minutes.
Stir in squid, scallops, and shrimp. Remove from heat, cover, and let stand 1 minute. Discard any clams or mussels that haven’t opened, and transfer seafood to a tureen or serving bowl. Pour stock through a cheesecloth-lined sieve into a bowl. Return stock to seafood, and stir in basil. Serve immediately.
