Instructions: Heat 3 tablespoons oil in large pot over medium heat. Add onion, celery and garlic. Saute 10 minutes. Stir in next 4 ingredients. Saute 2 minutes. Sprinkle flour over. Stir 2 minutes. Add wine; cook until liquid evaporates. Add 6 cups water. Bring to boil. Reduce heat; simmer 20 minutes.

Clean squid. Leave tentacles whole and slice bodies into 1/2-inch thick rings. Add all seafood to soup base. Cook just until opaque in center, about 3 minutes. Season with salt. Ladle soup into 4 bowls. Sprinkle with additional parsley and sea salt. Drizzle soup with olive oil.

This recipe yields 4 main-course servings.

Comments: This seafood soup, called cacciucco (meaning "mixture"), is a specialty of Livorno, a fishing port that is Tuscanys 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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