3 tablespoons olive oil
1 onion, chopped
6 garlic cloves, thickly sliced
3/4 teaspoon curry powder
1/4 teaspoon red pepper flakes
1 cup white wine
3 cups clam juice or shrimp stock (see link)
2 cups tomato sauce (see link)
4 tablespoons chopped flat-leaf parsley
1/2 teaspoon salt
1/2 pound halibut, skin removed, cut into chunks
8 Manila clams
8 mussels, bearded and cleaned
8 sea scallops
8 large shrimp, peeled and deveined
4 slices thick Toasted Garlic Bread (see link)
Extra-virgin olive oil, for garnish


1. Heat olive oil in medium stockpot over medium-high heat until sizzling, about 2minutes. Add onion, garlic, curry powder and red pepper flakes and cook until onion begins to soften, about 3 minutes.
2. Stir in wine, bring to a boil and cook until reduced by half, about 3 minutes. Stir in clam juice, tomato sauce, 2 tablespoons of the parsley and the salt, bring to a boil and cook 5 minutes.
3. Reduce heat to medium, add halibut and cook, uncovered, 1 minute. Add clams and mussels and cook, uncovered 2 minutes. Remove pot from heat, add scallops and shrimp, cover, and let sit 2 minutes.
4. In each of 4 wide, shallow soup bowls place 1 garlic toast and top with some of each of the fish and shellfish and broth. Sprinkle with some of remaining 2 tablespoons parsley and a drizzle of extra-virgin olive oil. Serve immediately.

Nick Stellino recommends enhancing the flavor of of bottled clam juice by simmering it with the shrimp shells and fish skin for 20 minutes over medium heat. Strain it and add additional clam juice if necessary to make 3 cups.

Sicilian Fish Soup
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