Serves: 6
Total Calories: 318

1/4 cup olive oil
1 1/2 pounds Italian frying peppers, seeded, and chopped
1 onion, chopped
salt
2 tablespoons red wine vinegar
1/2 pound squid (calamari), cut into rings
1 pound firm white fish steaks or fillets, cut into 2-inch chunks
1/2 pound medium shrimp, shelled, deveined, and cut into 1/2-inch pieces
2 tablespoons chopped fresh flat-leaf parsley
6 to 12 slices Italian breads, toasted
Extra-virgin olive oil

1 In a large saucepan, heat the oil over medium heat. Stir in the peppers, onion, and salt to taste. Cover and reduce the heat to low. Cook, stirring occasionally, until very tender, about 40 minutes. Remove from the heat and let cool.

2 Scrape the contents of the pan into a food processor or blender. Process until smooth. Add the vinegar and salt to taste and process again briefly to blend.

3 Scrape the pepper and onion mixture back into the saucepan. Add 1 to 2 cups water or enough to make the liquid as thick as heavy cream. Bring it to a simmer over medium-low heat. Add the calamari and cook until tender when pierced with a fork, about 20 minutes.

4 Add the fish chunks and the shrimp. Cook until the fish is just cooked, about 5 minutes. Stir in the parsley. Serve hot with toasted bread and a drizzle of extra-virgin olive oil.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 318
Calories from Fat: 126

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