Fisherman's Soup - (Cacciucco)

This seafood soup, called cacciucco (meaning "mixture"), is a specialty of Livorno, a fishing port that is Tuscany's second-largest city. It has been made for hundreds of years, and variations of it appear all along the Tuscan coast. Traditionally, at least five types of fish and shellfish are included (one for each "c" in the name). If you like, do as the Italians do, and place a slice of toasted bread in each bowl before ladling the soup over.

Type: Fish
Courses: Soup
Serves: 4 people

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
1/2 cup	55g / 1.9oz	Chopped celery
2		Garlic cloves - finely chopped
1 lb	454g / 16oz	Plum tomatoes - peeled, chopped
1/4 cup	36g / 1.3oz	Chopped fresh parsley
2 tablespoons	30ml	Chopped fresh rosemary
1/2 teaspoon	2.5ml	Dried crushed red pepper
1 tablespoon	15ml	All-purpose flour
3/4 cup	177ml	Dry white wine
6 cups	1422ml	Water
8 oz	227g	Orange roughy fillet - cut in 2" pieces
8 oz	227g	Sea bass fillet - cut in 2" pieces
8 oz	227g	Peeled uncooked large shrimp - deveined
4 oz	113g	Squid
		Additional chopped fresh parsley
		Sea salt
		Extra-virgin olive oil

Recipe Instructions

Heat 3 tablespoons oil in large pot over medium heat. Add onion, celery and garlic. Saute 10 minutes. Stir in next 4 ingredients. Saute 2 minutes. Sprinkle flour over. Stir 2 minutes. Add wine; cook until liquid evaporates. Add 6 cups water. Bring to boil. Reduce heat; simmer 20 minutes.

Clean squid. Leave tentacles whole and slice bodies into 1/2-inch thick rings. Add all seafood to soup base. Cook just until opaque in center, about 3 minutes. Season with salt. Ladle soup into 4 bowls. Sprinkle with additional parsley and sea salt. Drizzle soup with olive oil.

This recipe yields 4 main-course servings.

Source:
Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/

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