Name: Fisherman's Soup
Yield: Makes 4 main-course servings
Ingredients: 3 tablespoons 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 tablespoons 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-ounce orange roughy fillet, cut into 2-inch pieces; 1 8-ounce 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 chopped fresh parsley; Sea salt; Extra-virgin olive oil

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Fisherman's SoupBrian Leatart

(Cacciucco) This seafood soup, called cacciucco (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.

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