Cacciucco-Fish Stew Recipe : Emeril Lagasse : Recipes : Food Network

Ingredients

  • 12 slices French or Italian type bread
  • Salt and pepper
  • 6 cups light stock, fish or chicken
  • 4 cups peeled, seeded and chopped Roma tomatoes
  • 2 cups red wine
  • 2 sprigs of fresh thyme
  • 2 bay leaves
  • + 9 more ingredients
    • 2 hot chili peppers, stemmed and minced
    • 2 tablespoons chopped garlic
    • ½ cup finely chopped parsley
    • 2 celery stalks, julienned
    • 2 carrots, julienned
    • 2 cups onions, julienned
    • ¾ cup olive oil
    • hake, red mullet, small octopus, John Dory, cuttlefish and crawfish
    • 5 pounds assorted seafood, such as eel, squid, prawns, whiting,

Clean the fish, remove their heads and put them aside. Cut the smaller fish into 3-inch pieces. Season the fish with salt and pepper. In a large pan, heat 1/4 cup of the olive oil. When the oil is hot, add the vegetables and saute for 2 minutes. Season with salt and pepper. Add the parsley, garli...

View full recipe at SpringPad

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