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.
Yield Makes 4 main-course servings
Number Of Ingredients 18
Steps:
- Heat 3 tablespoons oil in large pot over medium heat. Add onion, celery and garlic. Sauté 10 minutes. Stir in next 4 ingredients. Sauté 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.
- 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.
FISHERMAN'S STOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the seafood base: Place the red onion, chile pepper, lemon zest, garlic, parsley, thyme, and bay leaves in a food processor and process ingredients into paste.
- For the soup base: In a Dutch oven, heat the extra-virgin olive oil and anchovies over medium-high heat, when the anchovies melt into the oil add the seafood base and stir 3 to 4 minutes then add the celery, potatoes, and red pepper and cover the pot 4 to 5 minutes to sweat them out, stirring occasionally. Deglaze the pot with beer. Add tomatoes and chicken stock and bring to a boil, simmer for 20 minutes or until it has reduced by a third, then turn off the heat, cool and store for a make-ahead meal.
- To reheat: Reheat over medium-high heat. Crust up and warm bread in a hot oven. When the stoup comes to a boil, fold or nestle the cod and scallops into the liquid, and return to a bubble, cook for 5 to 6 minutes, until the fish is opaque and cooked through, then turn off the heat. Serve immediately with lots of bread for mopping.
Nutrition Facts : Calories 359, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 62 milligrams, Sodium 753 milligrams, Carbohydrate 29 grams, Fiber 3.5 grams, Protein 32 grams, Sugar 8 grams
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