Receta Cacciucco Fish Stew
by Global Cookbook

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	Raciónes: 6

Ingredientes

5 lb Assorted seafood (such as eel, squid, prawns, whiting, hake, red mullet, small octopus, John Dory, cuttlefish and crawfish)
3/4 c. Extra virgin olive oil
2 c. Onions julienned
2 x Carrots julienned
2 x Celery stalks julienned
1/2 c. Finely-minced parsley
2 Tbsp. Minced garlic

2 x Warm chili peppers stemmed, chopped
2 x Bay leaves
2 sprg Fresh thyme
2 c. Red wine
4 c. Peeled, seeded, minced Roma tomatoes
6 c. Light stock, fish or possibly chicken Salt to taste Freshly-grnd black pepper to taste
12 slc French or possibly Italian type bread

Clean the fish, remove their heads and put them aside. Cut the smaller fish into 3-inch pcs. Season the fish with salt and pepper.
In a large pan, heat 1/4 c. of the extra virgin olive oil. When the oil is warm, add in the vegetables and saute/fry for 2 min. Season with salt and pepper. Add in the parsley, garlic, peppers, bay leaves, thyme and fish heads. Continue to saute/fry for about 3 to 4 min or possibly till the fish heads have browned. Add in the red wine and bring up to a boil. Reduce to a simmer and continue to cook till the wine has reduced by half, about 3 to 4 min. Add in the tomatoes and stock. Bring the liquid up to a simmer and cook for about 30 min. Season with salt and pepper. Throw away the fish heads and bay leaves, set aside and keep warm.
In a large saute/fry pan, heat 1/4 c. of the extra virgin olive oil. When the oil is warm, add in the squid, cuttlefish and octopus and saute/fry for about 10 min. Add in the remaining fish and continue to saute/fry for 5 min. Remove from the heat.
Heat a large saute/fry pan, and add in the remaining extra virgin olive oil. When the oil is warm, pan-fry the bread for a couple of min on each side, or possibly till golden brown. Fry the bread in batches. Line a large tureen bowl with the fried bread. Lay the fish on top of the fried bread. Pour the soup over the fish and garnish with parsley.
This recipe yields about 6 servings.