Name: Fisherman's Soup
Yield: Makes 4 main-course servings
Ingredients: 3 tablespoons olive oil; 1 medium onion, finely chopped; 1/2 cup chopped celery; 2 garlic cloves, finely chopped; 1 pound plum tomatoes, peeled, chopped; 1/4 cup chopped fresh parsley; 2 tablespoons chopped fresh rosemary; 1/2 teaspoon dried crushed red pepper; 1 tablespoon all purpose flour; 3/4 cup dry white wine; 6 cups water; 1 8-ounce orange roughy fillet, cut into 2-inch pieces; 1 8-ounce sea bass fillet, cut into 2-inch pieces; 8 ounces uncooked large shrimp, peeled, deveined; 4 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole; Additional chopped fresh parsley; Sea salt; Extra-virgin olive oil

(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.

Recipe information

Yield
Makes 4 main-course servings

Ingredients

3 tablespoons olive oil

1 medium onion, finely chopped

1/2 cup chopped celery

2 garlic cloves, finely chopped

1 pound plum tomatoes, peeled, chopped

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh rosemary

1/2 teaspoon dried crushed red pepper

1 tablespoon all purpose flour

3/4 cup dry white wine

6 cups water

1 8-ounce orange roughy fillet, cut into 2-inch pieces

1 8-ounce sea bass fillet, cut into 2-inch pieces

8 ounces uncooked large shrimp, peeled, deveined

4 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole

Additional chopped fresh parsley

Sea salt

Extra-virgin olive oil

Preparation

Step 1
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.
Step 2
Add all seafood to soup base. Cook just until opaque in center, about 3 minutes. Season with salt.
Step 3
Ladle soup into 4 bowls. Sprinkle with additional parsley and sea salt. Drizzle soup with olive oil.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes