This Time, For Real

Okay, so I finally got around to making that fish stew I was talking about earlier. The reports are in:
MMMMMMMMMMMMMMMMMMMMMMMM!!!!!

It is simply wonderful, and great for those days where the temperature is 20 degrees below normal. It's hearty, quick, but alas, not inexpensive, since it calls for five different kinds of fish. Well, if you live in a costal town, *maybe* then it would be more reasonable. But when you're inland and the seafood in your town is trucked in overnight, you know you're paying more anyhow. If you live in an area that does not have TOP NOTCH seafood, don't bother with this recipe. I'll include my comments, marked in italics. This recipe was features on Ciao Italia on PBS.

CACCIUCCO ALLA LIVORNESE :: Classic Fish Stew from Livorno
Makes about 2 qts.

This dish originated with fishermen in Livorno; they sold the best of their catch and used what was left over and unwanted at day's end to make fish stew. A variety of fish went into the pot including squid, monkfish and cod. Tradition dictates that at least 5 different types of fish be used, one for each of the "c"s in the word cacciucco, which means mixture. In this preparation start by adding he fish that takes the longest to cook. Make sure all the fish is cut the same size to keep down cooking time. This dish from start to finish should take about 25 minutes and is even better the next day. Crackling, crusty bread and a crisp salad make the meal both wholesome and complete. This stew is usually cooked in an earthenware pot atop the stove. Use your heaviest pot.

• 1 large onion, peeled and coarsely chopped
• 3 cloves garlic, peeled
• 1/4 cup parsley leaves
• 8 basil leaves You heard the lady. FRESH herbs. Dried will simply not cut it.
• 1/4 cup extra virgin olive oil Use the best stuff you got. It makes a difference
• 1/2 teaspoon hot red pepper flakes
• 2/3 cup dry white wine
• 2 cups peeled and diced plum tomatoes I used canned tomatoes and that worked just fine.
• 1 cup clam juice, fish bouillon or water
• 1/2 teaspoon fine sea salt or more to taste I used kosher salt and that worked just fine for me.
• 1/2 pound cleaned squid, cut into 1-inch rings I looked everywhere for calamari with no luck which was quite suprising. So I relied on tinned octopus and that worked okay so long as you rinse it well first. I used only one 4 oz. tin and went a little heavier on the shrimp.
• 1/2 pound swordfish, skinned and cut into 1-inch chunks
• 1/2 pound medium shrimp (about 13) shelled or bite-size pieces of cod or other firm fish
• 1/4 pound sea scallops
• 1/4 pound monk fish Again, couldn't find any. So I used tilapia and that worked just fine too.
• 2 tablespoons fresh lemon juice
• 8 toasted bread slices Get a nice good hearty rustic Tuscan bread, and brown them in a pan with really good olive oil.

1. In a food processor or by hand, mince the onion, garlic, parsley and basil together. Heat the oil in a heavy-duty pot and stir in the minced onion mixture. Cook over low heat until the ingredients soften, then stir in the pepper flakes and cook 1 minute longer.
2. Raise the heat to high, pour in the wine and allow most of it to evaporate. Lower heat and stir in the tomatoes, clam juice and salt. When bubbles just begin to appear on the sides of the pot, begin adding the fish pieces in the order given, allowing the squid to cook for 5 minutes before adding the swordfish. Cook just until the fish turns opaque or whitish looking and flakes easily with a fork and the shrimp have turned pink. Stir in the lemon juice and correct the salt, if necessary. Definately correct the salt. It really brings out the flavor of the stew. I added about one tablespoon of kosher salt to bring it to that point. Use your discretion, naturally.
3. Ladle the soup over the toasted bread slices and serve piping hot. I'd also recommend garnishing with a wedge of lemon.

This would make a great early lent stew or a Christmas Eve stew, if you're Italian and into that kind of thing. It is even better the next day. Do yourself the favor and get a good bottle of dry white wine for the cooking and the sipping.