Cacciucco
Ingredients:
- 500 g of mixed fish (red mullet, scorpion fish, gurnard)
- 500 g of molluscs (squid and octopus)
- 500 g of mussels and clams
- 300 g of peeled tomatoes
- 2 cloves of garlic
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 chili pepper (optional)
- 4 tablespoons extra virgin olive oil
- 500 ml of fish stock
- Slices of toasted bread (preferably Tuscan), to taste
- Salt and pepper, to taste
Procedure:
- Prepare the soffritto: Finely chop the onion, carrot and celery. Fry them in a saucepan with oil and crushed garlic.
- Add the shellfish: Add the squid and octopus cut into pieces and cook for 10 minutes, stirring.
- Add the tomato: Add the crushed peeled tomatoes and the chilli pepper, add salt and cook for 20 minutes.
- Cook the fish: Add the broth and the mixed fish in large pieces. Leave to simmer for about 30 minutes.
- Add mussels and clams: In the last 10 minutes, add cleaned mussels and clams, covering the pot to allow them to open.
- Serving: Arrange the cacciucco on slices of toasted bread and drizzle with raw oil.
Cooking time: 1 hour | Total time: 1 hour 30 min
Kcal: 350 | Servings: 4
A comfort food with an intense and marine flavor that tells the tradition of the Tuscan coast. A triumph of taste!