Ingredientes
- 4 Tbs. Extra Virgin olive oil
- 1 Med. onion, finely chopped
- 1 Stalk celery, finely chopped
- 1 Med. carrot, finely chopped
- 4 − 8 Calamari, cleaned and chopped into rings
- 1 Cup dry red wine
- 1 28 oz. can Italian plum tomatoes
- 1 Lb. mussels, cleaned and de−bearded
- 1 Dozen littleneck clams
- 1 Cup water
- 1 Doz. medium shrimp, peeled and de−veined
- 1 Doz. sea scallops (optional)
- 2 Lb. assorted firm fleshed fish (Haddock, schrod, cod, monkfish, etc.) cut
- into large chunks
Preparação
- Tbs. flat leaf Italian parsley, finely chopped
- Freshly ground black pepper
- Heat the olive oil over moderate heat in a four to six quart pot, then add
- the onion, celery and carrot, stirring as they go in. Saute the vegetables
- until they become soft and slightly browned−−about ten minutes.
- Raise the heat to high and add the calamari. Saute, stirring constantly,
- until they become purple and begin to brown slightly−−two or three minutes.
- With the heat still on high, add the red wine, scraping the bottom of the
- pot for any bits of vegetables that may have caramelized. Boil for a minute
- or two in order to evaporate the alcohol. Reduce the heat to low, and, with
- the pot off the stove, add the tomatoes, crushing them with the back of a
- fork as they go in.
- Return the pot to the stove and bring the calamari/tomato/wine mixture to
- the simmer. Simmer gently while you prepare the mussels and clams. In a
- separate four to six quart pot, add the mussels, clams and water, then bring
- to the boil. Cover the pot, lower the heat to medium and allow the shellfish
- to steam for about five minutes, or until their shells open. Discard any
- that have not opened. When they have finished steaming, remove the pot from
- the stove and remove the shellfish with a slotted spoon, reserving the
- steaming liquid. When the shellfish are cool enough to handle, remove them
- from their shells.
- Add the shrimp and optional scallops to the simmering tomato mixture,
- Cacciuco alla Livornese 14
- raising the heat if necessary to maintain the simmer. Cook for approximately
- three minutes, until the shrimp begin to turn pink. Add the clams and
- mussels and their reserved steaming liquid, being careful at the end not to
- add any sand that may have precipitated to the bottom of the pot. Simmer for
- an additional three minutes, stirring gently once or twice.
- Add the fish, but do not stir the pot this time as it will cause the fish to
- break apart further. You're seeking a finished dish with large chunks of
- fish in addition to the other seafood. Simmer for five minutes, then remove
- the pot from the heat.
- If using bruschetta, place a piece in each of four bowls, then ladle the
- soup over the bread, being careful to include a sample of each type of
- seafood you've cooked. Garnish each bowl with the freshly chopped parsley
- and a few grinds of black pepper. Serve at once.
