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.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 main-course servings
Italian
Soup/Stew
Fish
Shellfish
Tomato
Spring
Healthy
Bon Appétit
- 1/2 cup chopped celery
- 6 cups water
- 3 tablespoons olive oil
- sea salt
- 1 tablespoon all purpose flour
- 1/4 cup chopped fresh parsley
- 3/4 cup dry white wine
- extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
- 1/2 teaspoon dried crushed red pepper
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 pound plum tomatoes, peeled, chopped
- 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
- Carbohydrate 13 g(4%)
- Cholesterol 195 mg(65%)
- Fat 24 g(36%)
- Fiber 3 g(11%)
- Protein 34 g(68%)
- Saturated Fat 3 g(17%)
- Sodium 453 mg(19%)
- Calories 430
Preparation 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.
