European Recipes:Italian recipes: Cacciucco(Weir)

* Exported from MasterCook *

                              Cacciucco (Weir)

Recipe By     : Elba's Seafood by Joanne Weir*
Serving Size : 8    Preparation Time :0:00
Categories    : Fish-Shells

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
    3      tablespoons   extra virgin olive oil
    1      small         yellow onion -- minced
    7                    garlic cloves
    5                    thinly sliced
    2                    left whole
                         crushed red pepper flakes -- a large pinch
    1      pound         tomatoes
                         OR four-medium -- peeled
                         seeded and chopped
    3      tablespoons   chopped italian parsley
    2      cups          dry white wine
    2      cups          fish stock
                         OR bottled clam juice
    1 1/2 cups          water
    3      pounds        white fish: such as
                         monkfish; cod; halibut;
                         bass and/or sole
    1      pound         clams -- scrubbed
    1      pound         fresh shrimp
    8      slices        italian bread
      3/4 pound         calamari -- cleaned
                         and cut into rings
                         coarse salt
                         freshly ground black pepper

Warm the olive oil in a large soup pot over medium heat. Add the onions and
cook, stirring occasionally, until soft, about 10 minutes. Add the sliced
garlic and red pepper flakes; continue to cook, stirring, for 2 minutes.

Add the tomatoes, parsley, wine, fish stock and the water. Reduce the heat
to low and simmer until the liquid has thickened slightly, 20 to 30 minutes.

Add the fish, clams and shrimp to the pan and simmer until the fish is
cooked, about 10 minutes.

While the fish is cooking, toast the bread, then rub both sides of each
toast with the whole garlic. Add the calamari and simmer until it is white
and cooked, 1 minute. Season with salt and pepper.

To serve, place a slice of toast on the bottom of each serving bowl and
spoon the soup over the toast. Serves 8.