-
1
Heat the olive oil in a small stockpot.
-
2
Add the fish heads and bones, leeks, shallot, celery and the thyme and parsley sprigs.
-
3
Cook over moderate heat, stirring occasionally, until the fish bones turn white and the vegetables and herbs are fragrant, about 4 minutes.
-
4
Add the wine and cook for 1 minute.
-
5
Add the water, tomato, bay leaf and a large pinch of salt and bring to a simmer over moderately high heat.
-
6
Skim any foam that rises to the surface and reduce the heat to low.
-
7
Simmer the stock for 20 minutes, skimming often.
-
8
Slowly pour the stock into a fine strainer set over a saucepan, leaving the solids at the bottom of the stockpot.
-
9
You should have 4 cups; if not, simmer the strained stock until it has reduced to 4 cups.
-
10
In a medium saucepan, bring 1 inch of water to a boil.
-
11
Add the clams, cover and cook over high heat until they open, about 3 minutes.
-
12
Using tongs, transfer any opened clams to a bowl.
-
13
Cover and continue until all of the clams have opened.
-
14
Reserve the liquid in the saucepan.
-
15
If using live lobsters, bring a large pot of water to a rolling boil.
-
16
Add the lobsters, cover and cook for 12 minutes, then drain and let cool slightly.
-
17
Twist off the tails and remove the claws.
-
18
Crack the claws and remove the meat.
-
19
Using kitchen shears, cut down 1 side of the tails and remove the meat from the shells in 1 piece.
-
20
Make a thin cut down the center of the outside of the tails and remove the intestinal veins.
-
21
Cut the tails crosswise into thick medallions.
-
22
In a large enameled cast-iron casserole, cook the onion in the 1/2 cup of olive oil over moderately low heat until translucent.
-
23
Add the garlic and cook for 2 minutes longer.
-
24
Add the tomatoes and cook over moderate heat for 20 minutes, stirring occasionally.
-
25
Stir in the wine and bring to a boil; simmer for 2 minutes.
-
26
Pour in the fish stock.
-
27
Add the reserved clam cooking liquid, stopping before you reach the sediment at the bottom.
-
28
Bring to a boil, then reduce the heat and simmer for 15 minutes.
-
29
Season the mixture with salt and black pepper and add the crushed red pepper.
-
30
Add the monkfish to the casserole and gently stir it in.
-
31
Cover and simmer for 3 minutes, then add the shrimp and squid.
-
32
Cover and cook until the squid is just tender, 2 to 3 minutes.
-
33
Add the reserved clams and lobster meat and cook just until all of the seafood is heated through.
-
34
Stir in the chopped parsley.
-
35
Put a piece of toast in the bottom of each soup plate and ladle the fish stew on top, making sure that each serving includes some of each variety of seafood.
-
36
Sprinkle the stew with parsley and serve as soon as possible.
