Cacciucco

Description

Cacciucco - a soup with a mixture of fish broth, red wine and tomato sauce to which you add the seafood and fish.

Ingredients

Fish

1 kg
Seafood

0.5 kg
Tomato

1 pack
Semi-dry red wine

0.75 cup
Garlic
Peppers red hot chilli
Onion
Greens

Cooking

Clean seafood and fish (for broth for soup)

Boil fish broth and drain it so that it has no bones. In the broth, you can add the garlic and even vegetables (like celery, carrots, etc.)

Now from the remnants of the broth need to take more whole pieces of fish and yet to postpone them. Bones and vegetables can be overcome in the strained broth (so it will become even more intense).

Now select the capacious pan or a pan with a Teflon or ceramic coating. All the ingredients can fit in this dish. Now you need to fry some onions.

If You have fresh tomatoes you can make tomato sauce themselves. It is sufficient to rinse the tomatoes with boiling water (or boil a little).

Then remove the skins and finely chop them and sauté with oregano and/or Basil.

If the tomatoes You little or not at all, then you can replace them with tomato paste or canned tomatoes (as pictured)

For example, I combine the tomatoes and tomato paste. In such a mixture, less seed, and she's tastier than the usual tomato.

So long as the clams cooked, we add them to the tomato sauce first.

At any time while cooking the sauce you can add pepper.

When the clams are half cooked, in the sauce, you can add the rest of the fish and garlic.

At the end of cooking the soup to add a little good red wine. Since Chianti is a wine from Tuscany, as the dish, it should do nicely.

Cacciucco is a dish of the poor fishing families Livorno, they have not always at home there was fresh bread, so the soup decided to add crackers or toasted bread. Soup, have already poured into the dish or a tureen, sprinkle with parsley.

Comments and reviews

Leave a comment or a recipe review