(cacciucco)

This seafood soup, called caciucco (meaning "mixture"), 
is a specialty of Livorno, a fishing port that is 
Tuscany's second-largest city.  It has been made for 
hundreds of years, and variations of it appear all 
along the Tuscan coast.  Traditionally, at least five 
types of fish and shellfish are included (one for 
each "c" in the name).  If you like, do as the Italians 
do, and place a slice of toasted bread in each bowl 
before ladling the soup over.

4 main-courses servings

3 tablespoon olive oil
1 medium onion, finely chopped
1/2 cup chopped celery
2 garlic cloves, finely chopped
1 pound plum tomatoes, peeled, chopped
1/4 cup chopped fresh parsley
2 tablespoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
1 tablespoon all purpose flour
3/4 cup dry white wine
6 cups water

1 8-ounces orange roughy fillet, cut into 
   2-inch pieces
1 8-ounces sea bass fillet, cut into 
   2-inch pieces
8 ounces uncooked large shrimp, peeled, deveined
4 ounces cleaned squid, bodies cut into 1/2-inch-wide 
  rings, tentacles left whole

Additional chipped fresh parsley
Sea salt
Extra-virgin olive oil

Heat 3 tablespoons oil in large pot over medium 
heat.  Add onion, celery and garlic.  Saute 10 minutes.  
Sprinkle four over.  Stir 2 minutes.  Add wine;  
cook until liquid evaporates.  Add 6 cups water.  
Bring to boil.  Reduce heat; simmer 20 minutes. 

Add all seafood to soup base.  Cook just until 
opaque in center, about 3 minutes.  Season with salt.

Ladle soup into 4 bowls.  Sprinkle with additional 
parsley and sea salt.  Drizzle soup with olive oil