Recipe - Cacciucco-Fish Stew

5 pound Assorted seafood; such as
eel, squid, prawns,
whiting, hake, red mullet,
small octopus, John Dory,
cuttlefish and crawfish
Three fourths cup Olive oil
2 cup Onions; julienned
2 Carrots; julienned
2 Celery stalks; julienned
One half cup Finely chopped parsley
2 tablespoon Chopped garlic
2 Hot chili peppers; stemmed
and minced
2 Bay leaves
2 Sprigs of fresh thyme
2 cup Red wine
4 cup Peeled; seeded and chopped
Roma tomatoes
6 cup Light stock; fish or chicken
Salt and pepper
12 sl French or Italian type bread

EMERIL LIVE SHOW #EMIA37

Clean the fish, remove their heads and put them aside. Cut the smaller fish
into 3inch pieces. Season the fish with salt and pepper. In a large pan,
heat One fourth 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 One fourth 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, panfry 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. Yield: about 6 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998