Caciucco Ricetta
-courtesy Michael's Back Door Restaurant
This dish can be prepared with whatever fresh seafood is in season or your favourte. Chef Ragu prefers a combination of PEI mussels, Litteneck clams, shrimp, scallops, squid, monkfish and king crab legs.
1 chopped onion
4 minced garlic cloves
Flat leaf Italian parsley
2 tbsp olive oil
1 small wild fennel (or cultivated anise keep the green leaf fronds for garnish)
1 can of diced tomatoes (or 1 cup fresh diced tomato)
1 cup white wine
Salt and fresh ground pepper to taste
Fresh basil
Anchovies (optional)
Crusty Italian bread (Calabrese), sliced, toasted with olive oil and rubbed with fresh garlic
Fish (your favourite combination)
In a large pot sauté onion and garlic until translucent.
Add anchovies, if desired, wine, parsley and basil. Reduce by half.
Add tomatoes, salt and pepper to taste. Bring to a boil, reduce heat and cook for 10 minutes.
Add all fish and sliced fennel making sure there is enough sauce to cover the fish. Cover with lid and bring all to a boil. Cook for an additional 10 minutes. Sprinkle chopped parsley and basil.
Serve with toasted bread and garnish with fennel leaf fronds.