Cook cacciucco soup for 1.5 hours.
How to cook cacciucco
Sea cocktail (shrimp, octopus, cuttlefish, mussels) – 500 grams
Small sea fish (gobies, flounder, sea bass) – 500 grams
Large sea fish (white) – 500 grams
Tomatoes (can be replaced with tomato paste) – 4 pieces
Onion onion – 1 head
Garlic – prong
Red semi-dry wine – 3/4 cup
Olive oil – 50 milliliters
Parsley – a bunch of
Oregano – a pinch
Dried red chili pepper – to taste
Salt – to taste
How to cook cacciucco soup
1. Clean the fish from the insides and scales, cut out the gills, wash in cool water, cut large fish into several portions.
2. Wash the parsley, separate the leaves from the stems.
3. Pour 2 liters of water into the pan, put the fish, parsley stalks, place on a strong fire, wait for it to boil.
4. Reduce the heat to a quiet, cook the fish for 40 minutes.
5. Remove the fish from the pot with the broth, strain the broth through a sieve or gauze.
6. Remove the heads, fins, bones, and fillets from the fish, divide them into small pieces with your hands.
7. Wash seafood in cool water.
8. Pour 1 liter of water into a separate pan, put on a strong fire, wait for it to boil.
9. Put seafood in boiled water, keep on medium heat for 5 minutes, then drain the water.
10. Peel the onion, cut into half rings.
11. Pour olive oil into a thick-walled saucepan, place over medium heat, fry the onion for 5 minutes.
12. Wash the tomatoes, dip in boiling water for 1 minute – the water should completely cover the tomatoes.
13. Remove the skin from the tomatoes, cut into cubes with a side of half a centimeter.
14. Put the tomatoes in a thick-walled pan with fried onions, add oregano, salt, red pepper, cook over medium heat for 7 minutes.
14. Pour fish broth into a saucepan with tomatoes, wait for it to boil.
15. Peel the garlic, finely chop.
16. Put seafood, fish, garlic in the soup, wait for it to boil.
17. Pour wine into the soup, keep on medium heat for 5 minutes without a lid, remove from the burner.
18. Garnish the cacciuco soup poured on plates with parsley leaves.
Cacciucco is an Italian thick tomato fish soup popular in the city of Livorno in Tuscany.
– In Russian, there are variants of the name of the soup – kachukko, kachchuko, kachuko.
– There is a legend that the widow of a deceased fisherman was the first to cook cacciucco soup, whose comrades gave her seafood, which did not regret it. According to another legend, the soup was invented by the lighthouse keeper, who was forbidden to fry fish, since the oil served as fuel for the lamp.
— According to a modern recipe, the soup is made from fish broth, tomato sauce and red wine. Seafood and fish are added to the broth.
– Cacciucco can be prepared from flounder, sea bass, gobies, scorpion fish, catfish, scallop, sea cockerel, sea bream, conger eel.
– In Livorno, cacciucco soup is usually served with breadcrumbs or fried bread.