Similar to Ciaoppino, this is a informal mixture of seafoods, tomatoes and a wine sauce – quick and delicious
Serves: 4
INGREDIENTS
1 tablespoon, extra-virgin olive oil
1 tablespoon, butter
1 large, onion – coarsely chopped
1/2 cup, celery – chopped
6 cloves, garlic – minced
2 cans 14 oz., diced tomatoes
2 sprigs, fresh rosemary – chopped
1/4 cup, parsley – chopped
1 teaspoon, dried crushed red pepper
1 tablespoon, flour
1 cup, dry white wine
1 can 14 oz, chicken broth
10 ounces, Alaskan Cod (or other firm fleshed white fish)
10 ounces, uncooked large shrimp – peeled and deveined
Additional chopped fresh parsley
Sea Salt
Extra-Virgin olive oil
METHOD
- Heat olive oil and butter in large pot over medium heat
- Add onion and celery. Saute for several minutes until onion is translucent
- Add garlic and saute for one minute
- Sprinkle flour over
- Stir 2 minutes
- Add wine; cook until liquid evaporates
- Add tomatoes, parsley, dried crushed red pepper, rosemary, and chicken broth
- Bring to a boil
- Reduce heat and simmer 30 minutes
- Add shrimp and cook for approximately 3 minutes
- Add Cod and cook until opaque in center, about 2 or 3 minutes
- Ladle soup into large soup bowls
- Sprinkle with additional parsley and sea salt
- Drizzle soup with olive oil
This seafood soup, also 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, the place a slice of toasted bread in each bowl before ladling the soup over. Other seafoods may be added, such as squid (calamari), scallops, or mussels.
