*  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
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