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Cacciucco-Fish Stew Recipe - Cooking Index

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Cacciucco-Fish Stew

Type: Fish
Courses: Soup
Serves: 6 people

Recipe Ingredients

5 lbs 2270g / 80ozAssorted seafood
  (such as eel, squid, prawns, whiting,
  Hake, red mullet, small octopus, John
  Dory, cuttlefish and crawfish)
3/4 cup 177mlOlive oil
2 cups 125g / 4.4ozOnions - julienned
2   Carrots - julienned
2   Celery stalks - julienned
1/2 cup 73g / 2.6ozFinely-chopped parsley
2 tablespoons 30mlChopped garlic
2   Hot chili peppers - stemmed, minced
2   Bay leaves
2 sections  Fresh thyme
2 cups 474mlRed wine
4 cups 250g / 8.8ozPeeled, seeded, chopped Roma tomatoes
6 cups 1422mlLight stock, fish or chicken
  Salt - to taste
  Freshly-ground black pepper - to taste
12   French or Italian type bread

Recipe Instructions

Clean the fish, remove their heads and put them aside. Cut the smaller fish into 3-inch pieces. Season the fish with salt and pepper.

In a large pan, heat 1/4 cup of the olive oil. When the oil is hot, add the vegetables and saute for 2 minutes. Season with salt and pepper. Add the parsley, garlic, peppers, bay leaves, thyme and fish heads. Continue to saute for about 3 to 4 minutes or until the fish heads have browned. Add the red wine and bring up to a boil. Reduce to a simmer and continue to cook until the wine has reduced by half, about 3 to 4 minutes. Add the tomatoes and stock. Bring the liquid up to a simmer and cook for about 30 minutes. Season with salt and pepper. Discard the fish heads and bay leaves, set aside and keep hot.

In a large saute pan, heat 1/4 cup of the olive oil. When the oil is hot, add the squid, cuttlefish and octopus and saute for about 10 minutes. Add the remaining fish and continue to saute for 5 minutes. Remove from the heat.

Heat a large saute pan, and add the remaining olive oil. When the oil is hot, pan-fry the bread for a couple of minutes on each side, or until golden. Fry the bread in batches. Line a large tureen bowl with the fried bread. Lay the fish on top of the fried bread. Pour the soup over the fish and garnish with parsley.

This recipe yields about 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A37 broadcast 04-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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