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Print Recipe
Cacciucco Recipe
Cacciucco is a soup made from a mixture of fish broth, red wine and tomato sauce, with seafood and fish added.
Cook Time 150 minutes
Servings
Ingredients
  • 1 kilogram Fish small sea for broth (fish should be simple, i.e. bull-calves, flounder, sea perch) - 1/2 kg, white sea for soup (usually it is a large fish which is convenient to cut into cubes or slices) - 1/2 kg)
  • 1/2 kilogram Seafood assorted shrimp, octopus, cuttlefish and other shellfish
  • 1 pack Tomato fresh or tomato paste
  • 3/4 glass Wine red semi-dry
  • Red hot peppper
  • garlic
  • Onion
  • Parsley
Cook Time 150 minutes
Servings
Ingredients
  • 1 kilogram Fish small sea for broth (fish should be simple, i.e. bull-calves, flounder, sea perch) - 1/2 kg, white sea for soup (usually it is a large fish which is convenient to cut into cubes or slices) - 1/2 kg)
  • 1/2 kilogram Seafood assorted shrimp, octopus, cuttlefish and other shellfish
  • 1 pack Tomato fresh or tomato paste
  • 3/4 glass Wine red semi-dry
  • Red hot peppper
  • garlic
  • Onion
  • Parsley
Instructions
  1. To clear seafood and fish (for broth and for soup)
    To clear seafood and fish (for broth and for soup)
  2. Boil the fish broth and drain it so that there are no bones left. In the broth, you can add the garlic and even vegetables (like celery, carrots, etc.)
    Boil the fish broth and drain it so that there are no bones left. In the broth, you can add the garlic and even vegetables (like celery, carrots, etc.)
  3. Now from the remains of the broth to select whole pieces of fish and put them away for now. Bones and vegetables can be squeeze out in strained broth (the so he will become even more saturated).
    Now from the remains of the broth to select whole pieces of fish and put them away for now.
Bones and vegetables can be squeeze out in strained broth (the so he will become even more saturated).
  4. Now choose the most capacious pan or pan with Teflon or ceramic coating. All ingredients should fit in this dish. Now you need to fry some onions.
    Now choose the most capacious pan or pan with Teflon or ceramic coating. All ingredients should fit in this dish.
Now you need to fry some onions.
  5. If you have fresh tomatoes available, you can prepare the tomato sauce yourself. It is enough to pour boiling water over the tomatoes (or boil a little).
    If you have fresh tomatoes available, you can prepare the tomato sauce yourself. It is enough to pour boiling water over the tomatoes (or boil a little).
  6. Then peel them and finely chop and stew with oregano and/or Basil.
    Then peel them and finely chop and stew with oregano and/or Basil.
  7. If you have few tomatoes or not at all, you can replace them with tomato paste or canned tomatoes (as in the photo)
    If you have few tomatoes or not at all, you can replace them with tomato paste or canned tomatoes (as in the photo)
  8. I, for example, combine tomatoes and tomato paste. In such a mixture of fewer seeds, and it tastes better than usual tomato.
    I, for example, combine tomatoes and tomato paste. In such a mixture of fewer seeds, and it tastes better than usual tomato.
  9. Since shellfish are cooked for a long time, we add them to the tomato sauce in the first place.
    Since shellfish are cooked for a long time, we add them to the tomato sauce in the first place.
  10. At any time during cooking, you can add pepper to the sauce.
    At any time during cooking, you can add pepper to the sauce.
  11. When the shellfish are half ready, you can add the rest of the fish and garlic to the sauce.
    When the shellfish are half ready, you can add the rest of the fish and garlic to the sauce.
  12. At the end of cooking in the soup TO add a little good red wine. Cacciucco is a dish of poor fishing families of Livorno, they do not always have fresh bread at home, so it is customary to add crackers or fried bread to the soup. Soup, have already poured into the dish or a tureen, sprinkle with herbs.
    At the end of cooking in the soup TO add a little good red wine.  Cacciucco is a dish of poor fishing families of Livorno, they do not always have fresh bread at home, so it is customary to add crackers or fried bread to the soup. Soup, have already poured into the dish or a tureen, sprinkle with herbs.

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