Fresh Tart

Easy Fish Soup with Spicy Broth and Grilled Bread Stephanie LevyServes 42 Tbsp. olive oil2 large cloves garlic, chopped1 large shallot, chopped1 c. chopped tomatoes (cherry are nice in the off season)1 tsp. dried oregano1 tsp. dried thyme¼ tsp. red pepper flakes½ c. white wine3-8 oz. bottles clam juice¾ lb. halibut, cut into 1-inch cubes4-1-inch slices crusty, dense, Italian country breadolive oil1 garlic clove, peeled and cut in halfPreheat grill. Heat olive oil in a medium saucepan over medium heat. Add garlic, shallot, tomatoes, oregano, thyme, and red pepper flakes and sauté until fragrant and softened, about 4 minutes. Stir in wine and clam juice and bring to a simmer; turn heat to low and simmer, partially covered, for 10 minutes. While broth simmers, prepare grilled bread. Lay bread slices out on a baking sheet and drizzle both sides lightly with olive oil. Grill for a few minutes on each side, until lightly toasted. Rub each slice with cut garlic. (If the clam juice you’re using is quite salty, don’t sprinkle salt on the bread; if it’s not, sprinkle bread very lightly with coarse salt.) Set aside.Stir halibut pieces into the simmering broth and heat until just cooked through and starting to flake, about 4 minutes. Taste for seasoning – add salt and pepper as needed. To serve, place a slice of grilled bread in each of four bowls. Ladle soup over the bread. Note: bread can alternately be toasted under a broiler.