A TASTE OF C-CAP: Brian Archibald’s Tuscan Cacciucco with Marjoram
From his Holland America cruise cooking class

• 5 lbs. assorted seafood: squid, prawns, hake, red mullet, small octopus, John Dory, cuttlefish
  
• 3/4 c. olive oil
  
• 2 c. onions, julienned
  
• 2 carrots, julienned
  
• 2 stalks celery, julienned
  
• 1/2 c. finely chopped parsley
  
• 2 Tbs. chopped garlic
  
• 2 hot chili peppers, stemmed and minced
  
• 2 bay leaves
  
• 2 springs fresh thyme
  
• 2 sprigs fresh marjoram
  
• 2 c. red wine
  
• 4 c. peeled, seeded and chopped Roma tomatoes
  
• 6 c. light stock, fish or chicken
  
• Salt and pepper
  
• 12 slices French or Italian bread
  
• Parsley for garnish

1. Clean fish, remove heads and set aside. Cut smaller fish into 3-inch pieces. Season fish with salt and pepper.
2. In a large pan, heat 1/4 c. olive oil. When hot, add vegetables and sauté 2 minutes. Season with salt and pepper. Add parsley, garlic, peppers, bay leaves, thyme, marjoram and fish heads. Sauté about 3 to 4 minutes or until fish heads have browned. Add red wine and bring to a boil. Reduce to a simmer and cook until wine has reduced by half, about 3 to 4 minutes. Add tomatoes and stock. Bring liquid up to a simmer and cook about 30 minutes. Season with salt and pepper. Discard fish heads and bay leaves; set soup aside and keep hot.
3. In large sauté pan, heat 1/4 c. olive oil. When hot, add squid, cuttlefish and octopus. Sauté about 10 minutes. Add remaining fish and sauté 5 minutes. Remove from heat.
4. Heat a large sauté pan and add remaining olive oil. When hot, pan-fry bread on each side until golden; repeat in batches to fry all bread.
5. Line a large tureen bowl with fried bread. Place fish on top of bread. Pour soup over the fish and garnish with parsley. Makes 10 to 12 servings.

A TASTE OF C-CAP: Brian Archibald’s Pea Agnolotti with Duck Brodo
From his Holland America cruise cooking class

Duck Brodo
1 lb. duck or chicken breast, boneless/skinless
1 white onion, small dice
1 celery stalk, small dice
1 carrot, small dice
4 egg whites (save yolks for pasta dough)
1 tsp. sea salt
1 gal. low-sodium chicken broth

Pea Filling
3 lbs. frozen English peas or fava beans
3/4 c. fresh bread crumbs
1/2 c. mascarpone
Salt and white pepper, to taste

1 pkg. wonton wrapper skins, or homemade pasta dough
3 oz. pea tendrils for garnish
Scallions or shaved Reggiano cheese for garnish

Pasta Dough
6 large egg yolks
1 whole egg
1 1/2 tsp. olive oil
1 3/4 c. flour
1 Tbs. milk

1. To prepare duck brodo (broth): Place meat and vegetables in food processor. Blend till ground together. Add egg whites and puree for additional 1 minute. Set aside.
2. In large pot, add cold stock, salt and meat purée. Stir vigorously and place on low heat. Stir with nonstick rubber spatula for the first 5 to 10 minutes until “raft” starts to form. This means egg whites will cook and float to the top, bringing with them ground ingredients as well as tiny particles that cloud broth. Let simmer on low for 20 minutes. Then poke hole in raft, or gently lift surface ingredients out of pot. Ladle liquid through strainer. Reserve clear broth for use.
3. To make pea filling: Bring 1 quart water to boil with pinch of salt. Add peas or beans and cook about 5 minutes or until tender. Strain and place in ice water to cool. Drain ice water; spread on towel to dry.
4. Place peas or beans and bread crumbs in a blender and blend till smooth. Add mascarpone and season. Refrigerate till cool.
5. Use pea filling with wonton wrappers or make pasta dough.
6. To make dough: Mix wet ingredients first. Mound flour on cutting board and make well in the middle large enough to hold wet ingredients. Add wet mixture to flour and fold together, using a circular motion with your fingers to gently combine flour and eggs. Push flour into the well gradually to prevent dough from getting lumpy. Once mixed, knead dough until smooth and snaps back when pressed, about 10 to 15 minutes or longer. (Do not worry about overkneading dough; underkneading will cause dough to collapse when it rests.) Wrap in loose plastic wrap (sealed well so dough does not dry out) and let rest in refrigerator for 20 to 30 minutes.
   NOTE: For guidance in making pasta dough and using a pasta machine (next step), click the link for a video: http://www.chow.com/stories/10881
7. Roll out piece of dough (3 oz.) with hand-crank pasta machine until finest setting. (Work quickly as pasta dough dries out fast; keep rest of dough covered.) Aim for 3-feet by 4-inch sheet. Position long side facing you. Place filling in piping bag; squeeze 1 tsp. filling 1-inch apart in straight line at edge of dough closest to you. Pull dough up and over to cover filling; press lightly to seal dough to pasta. Pinch dough between spaces to create agnolotti shape. There should be about 1/2-inch lip left of dough. Brush with egg wash (equal parts water and whole egg). With ravioli cutter, trim outside part of lip and fold dough over one more time to meet edge. Cut between pinched dough to make sealed agnolottis. Place on semolina or all-purpose flour until needed. Can save in freezer up to 5 days.
8. Cook agnolotti in boiling water till floats to the surface. Heat duck broth and ladle into a bowl. Place agnolotti on top. Garnish with pea tendrils and scallions or shaved Reggiano cheese. Makes 6 to 8 servings.