Cacciucco Recipe
Cacciucco is a soup made from a mixture of fish broth, red wine and tomato sauce with the addition of seafood and fish.
Servings
5
Cook Time
150minutes
Servings
5
Cook Time
150minutes
Ingredients
  • 1kilogram Fishsmall 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)
  • 1/2kilogram Seafoodassorted shrimp, octopus, cuttlefish and other shellfish
  • 1pack Tomatofresh or tomato paste
  • 3/4glass Wine red semi-dry
  • Red hot peppper
  • Garlic
  • Onion
  • Parsley
Instructions
  1. For cleaning seafood and fish (for broth and for soup)
  2. Boil the fish broth and drain it so that there are no bones left in it. Garlic and even vegetables (for example, celery, carrots, etc.) can be added to the broth.
  3. Now choose whole pieces of fish from the remains of the broth and set them aside for now. Bones and vegetables can be squeezed into strained broth (so it will become even more saturated).
  4. Now choose the most capacious frying pan or baking tray with Teflon or ceramic coating. This dish should fit all the ingredients. Now you need to fry some onions.
  5. If you have fresh tomatoes, you can prepare the tomato sauce yourself. It is enough to pour boiling water over the tomatoes (or boil them a little).
  6. Then peel them, chop them finely and stew them with oregano and/or basil.
  7. If you have few tomatoes or none at all, you can replace them with tomato paste or canned tomatoes (as in the photo).
  8. For example, I mix tomatoes and tomato paste. There are fewer seeds in such a mixture, and it tastes better than a regular tomato.
  9. Since the clams take a long time to cook, we add them to the tomato sauce first.
  10. At any time during cooking, you can add pepper to the sauce.
  11. When the clams are half done, you can add the rest of the fish and garlic to the sauce.
  12. At the end of cooking, add some good red wine to the soup. 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 toasted bread to the soup. The soup, already poured into a dish or tureen, sprinkle with herbs.
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