Cacciucco Fish Stew Recipe

• 5 lb Assorted seafood (such as eel, squid, prawns, whiting, hake, red mullet, small octopus, John Dory, cuttlefish and crawfish)
• 3/4 c. Extra virgin olive oil
• 2 c. Onions julienned
• 2 x Carrots julienned
• 2 x Celery stalks julienned
• 1/2 c. Finely-minced parsley
• 2 Tbsp. Minced garlic
• 2 x Warm chili peppers stemmed, chopped
• 2 x Bay leaves
• 2 sprg Fresh thyme
• 2 c. Red wine
• 4 c. Peeled, seeded, minced Roma tomatoes
• 6 c. Light stock, fish or possibly chicken Salt to taste Freshly-grnd black pepper to taste
• 12 slc French or possibly Italian type bread

1. Clean the fish, remove their heads and put them aside.
2. Cut the smaller fish into 3-inch pcs.
3. Season the fish with salt and pepper.
4. In a large pan, heat 1/4 c. of the extra virgin olive oil.
5. When the oil is warm, add in the vegetables and saute/fry for 2 min.
6. Season with salt and pepper.
7. Add in the parsley, garlic, peppers, bay leaves, thyme and fish heads.
8. Continue to saute/fry for about 3 to 4 min or possibly till the fish heads have browned.
9. Add in the red wine and bring up to a boil.
10. Reduce to a simmer and continue to cook till the wine has reduced by half, about 3 to 4 min.
11. Add in the tomatoes and stock.
12. Bring the liquid up to a simmer and cook for about 30 min.
13. Season with salt and pepper.
14. Throw away the fish heads and bay leaves, set aside and keep warm.
15. In a large saute/fry pan, heat 1/4 c. of the extra virgin olive oil.
16. When the oil is warm, add in the squid, cuttlefish and octopus and saute/fry for about 10 min.
17. Add in the remaining fish and continue to saute/fry for 5 min.
18. Remove from the heat.
19. Heat a large saute/fry pan, and add in the remaining extra virgin olive oil.
20. When the oil is warm, pan-fry the bread for a couple of min on each side, or possibly till golden brown.
21. Fry the bread in batches.
22. Line a large tureen bowl with the fried bread.
23. Lay the fish on top of the fried bread.
24. Pour the soup over the fish and garnish with parsley.
25. This recipe yields about 6 servings.

seafood, extra virgin olive oil, onions, carrots, celery, parsley, garlic, chili peppers, bay leaves, thyme, red wine, tomatoes, light stock, bread

Taken from cookeatshare.com/recipes/cacciucco-fish-stew-96922 (may not work)