Seafood Stew Recipe | Epicurious

Ingredients

• 8 cups cold water
• 3 lb mixed small whole (1/4- to 3/4-lb) white-fleshed fish (such as black bass, branzino, daurade, red snapper, and rouget), cleaned and filleted with skin, reserving heads and bones for stock
• 2 thin carrots, thinly sliced
• 1 celery rib, thinly sliced
• 1 medium onion, halved and thinly sliced, plus 1 large onion, chopped
• 1/4 teaspoon black peppercorns
• 1 baguette
• 2 lb baby squid, cleaned
• 2 teaspoons salt
• 1 tablespoon olive oil
• 2 flat anchovy fillets, minced
• 2 garlic cloves, minced
• 1/2 teaspoon crumbled dried small hot red chile such as peperoncini or dried hot red pepper flakes
• 1 1/2 tablespoons tomato paste
• 1/2 cup plus 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 cup dry white wine