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What You Need:
(To Serve: 8)
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1 cup finely chopped onions
½ cup green pepper, seeded, deribbed and finely chopped
3 medium-sized tomatoes, peeled, seeded and finely chopped (see Huevos a la Flamenca)
1 teaspoon finely chopped garlic
½ teaspoon salt
½ teaspoon freshly ground black pepper
24 small hard-shelled clams, washed and thoroughly scrubbed
2/3 cup olive oil
1½ pounds each of two kinds of firm, white fish, sliced 1 inch thick, boned, skinned and cut into 1½-inch cubes (halibut, haddock, bass, red snapper, cod, pollock and hake are all suitable)
1½ pounds squid, cleaned (see Calamares en su Tinta) and cut into strips 2 inches long and ½ inch wide
1½ cups dry white wine
8 slices homemade-type white bread, cut diagonally into two triangles
¼ cup finely chopped parsley
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Translate this recipe:
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| How To Cook: |
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1. In a bowl, combine the onions, green peppers, tomatoes, garlic, salt and black pepper, tossing them about with a spoon to mix them thoroughly.
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2. Place the clams in a heavy 5- to 6-quart casserole and pour in 1/3 cup of the olive oil. Scatter half of the vegetable mixture over the clams, and add the fish and squid. Spread the rest of the vegetable mixture on top and pour in the wine.
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3. Bring to a boil over high heat, and reduce the heat to low. Cover tightly and simmer undisturbed for 20 minutes, or until the clams open and the fish flakes easily when prodded gently with a fork. (Discard any clams that do not open.)
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4. Meanwhile, heat the remaining 1/3 cup of oil in a 10- to 12-inch skillet, add the bread (in two batches if necessary) and brown well on both sides. Transfer to paper towels to drain.
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5. To serve, place two triangles of bread in each of eight individual soup plates. Ladle the soup over the bread, arrange the clams, fish and squid on top and sprinkle with parsley.
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