This lively, peppery shellfish stew is inspired by the Italian specialty, zuppa di pesce fra diavolo. We use shrimp, mussels, and clams, but you can make it with any combination of seafood.
2garlic cloves, finely chopped
½teaspoon crushed red pepper, or more to taste
1can (28ounces) Italian-style plum tomatoes, with juice, chopped
½cupdry white wine
Salt and Freshly ground black pepper
8 large shrimp, peeled and deveined
12 littleneck clams, scrubbed and rinsed
12mussels, scrubbed, debearded, and washed
4 thick slicesItalian or French bread, toasted
2tablespoons finely chopped flat-leaf parsley, for garnish
Heat the oil in a large wide saucepan or deep skillet over low heat. Add the garlic and red pepper and cook, stirring, until aromatic, about 3 minutes. Do not brown the garlic.
Stir in the tomatoes with their juice, the wine, and bay leaf. Simmer, uncovered, stirring to break up tomatoes, about 5 minutes. Add salt and pepper to taste.
Add the shrimp and stir for 2 minutes over medium heat. Add the clams and mussels in an even layer and spoon sauce over the shellfish. Cover tightly and cook over high heat until all the mussels and clams have opened, 3 to 5 minutes. Discard any unopened shellfish. Correct seasonings.
Place a slice of bread in each of 4 shallow soup bowls. Top with the shrimp, clams, and mussels. Discard the bay leaf and spoon the sauce over the shellfish. Sprinkle with parsley and serve.