Servings: 4 servings
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium onion finely diced
- 1/3 cup finely chopped celery
- 1/3 cup flat leaf parsley finely chopped - more for garnish
- 3 large garlic cloves finely diced
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup dry white wine
- 3 springs fresh oregano
- 2 bay leaves
- 2 1/2 cups clam juice or seafood stock divided
- 2 cups diced tomatoes or whole tomatoes, crushed
- 2 pounds littleneck clams scrubbed
- 1 pound mussels scrubbed
- 1 pound cleaned squid bodies cut into 1/4 inch rings
- 1 pound meaty white fish cod, snapper or monkfish-cut into chunks
- 2 tablespoons fresh lemon juice or to taste
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, celery, parsley, garlic and crushed red pepper flakes. Cook, stirring occasionally, until the vegetables are very tender, about 15 minutes. Increase heat to medium-high and add the wine and cook for about a minute. Add oregano and bay leaves and cook for 30 seconds. Add 2 cups clam juice (or stock) and canned tomatoes and bring to a boil over high heat. Reduce heat to a simmer and cook until slightly thickened, 20 minutes.
- Add the clams and mussels, cover the pot, and cook for 5 minutes. Make sure all the shells have opened—discard any that remain closed. Add the squid, white fish, and the remaining 1/2 cup clam juice (or stock). Cover and cook until the fish is just cooked through, 8 to 12 minutes. Remove from heat and gently stir in the lemon juice.
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