INGREDIENTS

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA37  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, garlic, peppers, bay
leaves, thyme and  fish heads. Continue to saute for about 3 to 4
minutes or until the  fish heads have browned. Add the red wine and
bring up to a boil.  Reduce to a simmer and continue to cook until the
wine has reduced by  half, about 3 to 4 minutes. Add the tomatoes and
stock. Bring the  liquid up to a simmer and cook for about 30 minutes.
Season with salt  and pepper. Discard the fish heads and bay leaves,
set aside and keep  hot. In a large saute pan, heat 1/4 cup of the
olive oil. When the  oil is hot, add the squid, cuttlefish and octopus
and saute for about  10 minutes. Add the remaining fish and continue to
saute for 5  minutes. Remove from the heat. Heat a large saute pan, and
add the  remaining olive oil. When the oil is hot, pan-fry the bread
for a  couple of minutes on each side, or until golden. Fry the bread
in  batches. Line a large tureen bowl with the fried bread. Lay the
fish  on top of the fried bread. Pour the soup over the fish and
garnish  with parsley. Yield: about 6 servings  Posted to
recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 3890
Calories From Fat: 2446
Total Fat: 277.3g
Cholesterol: 272.2mg
Sodium: 9709.8mg
Potassium: 5192.2mg
Carbohydrates: 243.7g
Fiber: 17.3g
Sugar: 23.4g
Protein: 99.2g