The calamari is essential to this stew because it releases its liquid as it simmers, which adds a huge amount of flavor to the sauce. Few wines go better with this than the bright whites of Liguria. Try 2007 Bisson U Pastine Bianchetta Genovese or the citrasy 2007 Colle dei Bardellini Pigato.
1. In a very large, enameled cast iron casserole or Dutch oven, heat the 1/2 cup of olive oil. Add the fennel, celery, onion, oregano and crushed red pepper and cook over moderate heat, stirring frequently, until the vegatbles are softened, about 15 minutes. Add the squid and cook over moderately low heat for 15 minutes, stiring occasionaly.
2. Stir in the wine and bring to boil over moderately high heat. Cook until evaporates, about 20 minutes. Stir in the tomato puree and strips of lemon zest. Season with salt and pepper and cook over very low heat, stirring occasionally, until very thick, about 40 minutes.
3. Add the water and clam broth and bring to boil. Remove and discard the lemon zest. Season the broth with salt and pepper. Add the mussels, clams and shrimp and cook until most of the shells have opened, about 5 minutes. Add the striped bass and cook until opaque, about 2 minutes longer.
4. In a small bowl, combine the parsley wiht the grated lemon zest. Spoon the stew into deep bowls and sprinkle with the grmolata. Drizzle with olive oil and serve with garlic-rubbed toast.
The recipe can be prepared through Step 1 and refrigerqated overnight. Reheat before proceeding.
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|Serving Size: 1 Serving (641g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 197 (40%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 209.4mg||64 %|
|Sodium 370.5mg||13 %|
|Potassium 1486.6mg||39 %|
|Total Carbohydrate 28.4g||8 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 22.2g|
|Protein 34.9g||50 %|
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Calories per serving: 490
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