For the bread:
Remove the crust from the bread and cut into1/2 inch
cubes. Lightly toast the bread in a 350 degree oven
and set aside. You will need about ½ cup of
toasted bread cubes for the recipe. The rest of the
bread can be used for the optional garnish described
below if desired.
Cut the tomato into large dice. Dice the cucumber
and fennel into matchstick size pieces (julienne).
Slice the garlic cloves. Cut the scallions into small
slices on the bias. Roughly chop the basil (chiffonade).
Reserve some scallion tops and fennel fronds for garnish.
Keep all of this chilled until ready to use.
Skin the monkfish and cut into bite size pieces.
Rinse the clams of any sand.
Peel the abductor muscle from the sides of the sea
Peel and clean the squid, pull the tentacles and all
that are attached from out of the tube. Cut the tentacles
off just above from where they start and discard the
beak and eyes. Also remove the tough clear membrane
from within the tube and discard. Slice the squid
into ¼ inch rings.
Keep all of the seafood well chilled until ready to
a large frying pan and add the olive oil. Season the
scallops and monkfish with salt and pepper and sear
them until browned on the outside, remove from the
oil and reserve on a plate on the side. Add the garlic
and let brown slightly, add the calamari and give
a quick toss. Next add the clams and the water, season
lightly with salt and pepper. Cover until the clams
begin to open and then return the scallops and monkfish
to the pan. Cook covered until all the clams open.
Try adding more water if clams do not open after 1-
2 minutes and adjust liquid to assure you have about
½ cup of liquid left when the dish is finished.
Discard any unopened clams.
assemble: Put the cut vegetables into a large
bowl with the basil and season with salt and pepper.
Add the bread cubes and toss with the vegetables.
Just before serving toss in the hot seafood and half
of the cooking liquid. Portion onto plates, garnish
with the scallion sprigs and fennel fronds and pour
the remaining seafood broth around each plate. Serve
Make toasted bread ring molds by taking a large baguette
and slicing it lengthwise into ¼ inch slices.
Grease metal ring molds with olive oil and wrap the
bread around them. Tie with kitchen string and bake
until golden brown in a hot 350 degree oven. Remove
from the oven, let cool, remove the string and carefully
remove the bread from the molds. You can put these
in the center of your plate and fill with some of
the salad for a dramatic presentation. Also garnish
with the fennel fronds, scallion top and fresh basil