* Exported from MasterCook * Cacciucco (Weir) Recipe By : Elba's Seafood by Joanne Weir* Serving Size : 8 Preparation Time :0:00 Categories : Fish-Shells Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons extra virgin olive oil 1 small yellow onion -- minced 7 garlic cloves 5 thinly sliced 2 left whole crushed red pepper flakes -- a large pinch 1 pound tomatoes OR four-medium -- peeled seeded and chopped 3 tablespoons chopped italian parsley 2 cups dry white wine 2 cups fish stock OR bottled clam juice 1 1/2 cups water 3 pounds white fish: such as monkfish; cod; halibut; bass and/or sole 1 pound clams -- scrubbed 1 pound fresh shrimp 8 slices italian bread 3/4 pound calamari -- cleaned and cut into rings coarse salt freshly ground black pepper Warm the olive oil in a large soup pot over medium heat. Add the onions and cook, stirring occasionally, until soft, about 10 minutes. Add the sliced garlic and red pepper flakes; continue to cook, stirring, for 2 minutes. Add the tomatoes, parsley, wine, fish stock and the water. Reduce the heat to low and simmer until the liquid has thickened slightly, 20 to 30 minutes. Add the fish, clams and shrimp to the pan and simmer until the fish is cooked, about 10 minutes. While the fish is cooking, toast the bread, then rub both sides of each toast with the whole garlic. Add the calamari and simmer until it is white and cooked, 1 minute. Season with salt and pepper. To serve, place a slice of toast on the bottom of each serving bowl and spoon the soup over the toast. Serves 8. [PER SERVING: 465 calories, 61 g protein, 24 g carbohydrate, 12 g fat (2 g saturated), 241 mg cholesterol, 415 mg sodium, 1 g fiber.] Notes: *Recipe from Il Grigolo, a coffee house on Elba, Italy. Travel story: "MEDITERRANEAN EXPRESS: Elba's Bounty of Seafood," by Joanne Weir for the San Francisco Chronicle 10/01/1997. Kitpath@earthlink.net 8/28/98 - - - - - - - - - - - - - - - - - -