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2 ounces of fresh manila clams
2 ounces of fresh Prince Edward Mussels
1 ounces of black tiger shrimp 21/25 size
1 once of link cod
1 once of orange roughy filet
1 each scallops u10 size
2 stalk of celery
1 each jumbo carrots
1 each jumbo onion
2 each garlic clove
1 glass of white wine
2 ounces of fish fumet
1 table spoon of tomato paste
1/2 bunch of Italian Parsley
1/2 can of Italian can tomatoes
3 ounces of Olive Oil
2 each slice of Tuscan Bread 1 each clean calamari and tentacles cut in pieces.

Tuscan traditional "Cacciucco" assorted seasonal fish bouillabaisse.


Chop fine the carrots, onions and celery, let braised them in a casserole with 1.5 ounces of olive oil, add the tomato paste, continuing cooking for few more minutes, then add the wine, let the alcohol evaporate then add the fish "fumet", and the Italian can tomatoes, already blended and pass to a fine sieve, simmer the liquid for half hour; in the mean time floured the cod filet and pan fried in a skillet, put a side, do the same also with the orange roughly filet. Finish cooked separately both fishes by adding some of the braised vegetable liquid of the bouillabaisse, remember to discard the fat of the frying skillet before the liquid will be added, bring to cook the fish filet separately in the same way. At this point add the mussels and the clams in to the bouillabaisse liquid cover with the lid and let the shell fish open inside of the braised liquid, then the last add the clean shrimp, calamari and scallops. I a large entree fish bowl add a piece of the cod and the orange roughly at the bottom cover with the bouillabaisse with the clams, mussels, shrimp, scallops and calamari.For garnished grilled the two slices Tuscan bread and brushed both side with the fresh garlic cloves, arrange the bread in the bowls and the fresh fine chopped Italian parsley on top to finish this traditional Tuscan dish.