Tonight's Dinner: Toscana Cacciucco - Tuscany Seafood Soup, especially famed from the port of Livorno. Yes you can think of it as Italian Bouillabaisse if you must. But #Cacciucco is actually the Mother Soup of San Francisco's renowned #Cioppino created by Italian immigrants during the California Gold Rush. Begin by sautéing a few cloves of garlic in olive oil, add diced onion, carrot, celery, bell pepper, peeled and diced tomatoes, and a sprig of basil. Add a liter of fish or seafood stock, some dry White Wine, then set pot to simmer while you prepare seafood. A varied selection of seafood, with & without shells, is a must. I'm using Mahi Mahi for my "white fish" because I had it on hand, Cherrystone Clams, New Zealand Mussels, peeled & deveined Prawns, Sea Scallops, and rings of Calamari. Other seafood can be added or substituted such as - crab, octopus, langostino, abalone, and other fish like cod, salmon, pollock. The more the merrier, and switch it up from one time to the next. Cut fish into bite-sized pieces, rinse (scrub if need be) shellfish, peel prawns. Quickly sear fish and shellfish with olive oil in very hot pan to seal in moisture, add each to pot after searing. Serve Cacciucco with a large salad and thick slices of crusty and hearty whole grain bread - such as this Mediterranean Olive Bread with whole dry cured olives in it, and slathered in #Truffle butter. Buon Appetito!!!
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