Cacciucco (Tuscan Seafood Stew)
"This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold. The base is octopus, squid, tomatoes, wine, garlic, sage, and dried red chiles; other fish are added at the end of cooking, before the soup is served over garlic-rubbed bread. —Emily Wise Miller, from "Livorno's Pride" (April 2008)..."
INGREDIENTS
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SERVES 6-8
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This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold. The base is octopus, squid, tomatoes, wine, garlic, sage, and dried red chiles; other fish are added at the end of cookin
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INGREDIENTS
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¼ cup extra-virgin olive oil
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1 tbsp. minced parsley
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1 tbsp. minced fresh sage leaves
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½ tsp. red chile flakes
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5 cloves garlic
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12 oz. calamari, cleaned and cut into 1? pieces
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12 oz. baby octopus, cleaned and cut into 1? pieces
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1 tbsp. tomato paste
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1 cup dry white wine
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1 (14-oz.) can chopped tomatoes with juice
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Kosher salt and freshly ground black pepper, to taste
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1 cup fish stock
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1 (1-lb.) monkfish filet, cut into 2? pieces
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1 (1-lb.) red snapper filet, cut into 2? pieces
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12 oz. large shell-on shrimp
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12 oz. mussels, scrubbed and debearded
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8 (1″-thick) slices country-style white bread
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