Serves: 4
Total Calories: 314

2 tablespoons olive oil
3 cloves garlic minced
1 cup finely chopped onion
1/4 cup chopped parsley
1 cup dry white wine
1 cup water
1 pound peeled tomato
1 pound squid, cut into 1/2 inch rings
1 pound sole filet 1 to 1 1/2 inch chunks
1 pound striped bass, 1 to 1 1/2 inch chunks
1 pound white fish (whiting, red snapper, monkfish, turbot) 1 to 1 1/2 inch chunks
4 large shrimp cleaned and peeled
4 littleneck clams
8 mussels
salt and pepper to taste
1/4 cup finely chopped parsley to garnish

In a large soup pot, heat the oil over medium-high heat. Add garlic, onion, and parsley and cook, stirring occasionally, about 4–5 minutes. Add wine and reduce for about 6–8 minutes. Stir in water, tomatoes, and squid. Cook over medium-high heat until boiling.

Add the sole, bass, and white fish and cook for 5 minutes. Stir in the shrimp, clams, and mussels and cook until clams and mussels open, about 5 minutes. Discard any clams or mussels that do not open. Ladle into large soup bowls and serve with crusty country bread.

Nutritional Facts:

Serves: 4
Total Calories: 314
Calories from Fat: 60

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