The idea here is to use 2 pounds total of a variety of fish, so if you cannot find (or don’t like) one of the fishes below, just replace it with something that works for you. When preparing a variety of dishes, a great time/effort/stress saver, is to include a stew.
- 1 Onion (medium, peeled, chopped coarsely, about 3/4 C)
- 3 TB Garlic (peeled, chopped coarsely)
- 1/4 C Parsley (remove most of the stems)
- 3 TB Basil leaves
- 1/2 C Lucini Extra Virgin Olive Oil
- 1/2 C dry white wine
- 2 C Lucini Organic Tuscan Plum Tomatoes (chopped coarsely)
- 2 C Stock (fish or seafood stock would be optimal, but vegetable and poultry will work as well)
- 2 TB Lucini Pinot Noir Vinegar
- 1/2 tsp Salt (sea)
- 1/2 LB Squid (cleaned very well, cut into 1-inch rings, octopus or even shucked clams can substitute)
- 1/2 LB Swordfish (skin removed, cut into 1-inch cubes)
- 1/2 LB Shrimp (shelled – I use U/20)
- 1/4 LB Scallops
- 1/4 L B Sole (or another firm white fish, cut into 1-inch pieces)
- 2 TB Lucini Lemon-Infused Extra Virgin Olive Oil
- 2 TB Lucini Chili-Infused Extra Virgin Olive Oil
- 8 slices of Bread (1-inch tick, toasted)
Mince the onion, garlic, parsley and basil together. Heat the oil in a heavy-duty pot and stir in the minced vegetable mixture. Cook over low heat until the ingredients soften (about 5 minutes). Raise the heat to high, pour in the wine and cook until reduced by half. Lower heat and stir in the tomatoes, stock and salt. When bubbles just begin to appear on the sides of the pot, add the fish and then cook just until the fish turns opaque or whitish looking and flakes easily with a fork, and the shrimp have turned pink. Meanwhile, toast several slices of bread and rub them with a garlic-infused oil.
Stir in the chili and lemon oils and correct the salt, pepper and vinegar, if necessary. Once the fish is done, line the bottoms of your bowls with the toasted bread, ladle the cacciucco over them, and serve.