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Cacciucco |
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One of the popular dishes of Italy is Cacciucco. It is a dish comprising of mainly sea fish and different types of fish which are cooked in chilly pepper, tomatoes and wine.
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Ingredients required for Cacciucco seafood soup are as follow:
- 1/2 pound of mussels from which the beards should removed and scrubbed
- 1/2 pound of cockles which is to be soaked in salted water for about 30 minutes and then rinsed
- 1/2 cup of extra virgin olive oil
- 2 minced garlic cloves
- 2 minced onions
- 1/2 crumpled dried chili pepper
- 2 tablespoons of minced Italian parsley
- salt to taste
- 1/2 a cup of dry white wine
- 1/2 a pound of baby octopus
- 1/2 a pound of large shrimp, which should be deveined and shelled
- 1/2 a pound of large shrimp with shell and head
- 1/2 pound of cleaned squid, which should be cut into strips and the tentacles need to be cut into halves
- 1 tablespoon of tomato paste, which is to be dissolved in 1/2 cup of water
For the preparation of the broth of Cacciucco seafood soup, 3 pounds of anu assorted fish is needed, which is to be cut into 2'' cubes.
Ingredients required for the garnish of Cacciucco seafood soup, are:
- 1 minced onion
- 1 minced celery stalk
- 1 minced carrot
- 2 peeled garlic cloves
- 1/2 crumbled and dried chili pepper
- 1/2 cup of extra virgin olive oil
- 8 slices of grilled Tuscan bread
- 1 pound of plum tomatoes, which should be seeded, peeled and chopped
The method of preparing Cacciucco seafood soup, is as follow:
First, oak all the sea food in water for 30 minutes. Then drain and rinse those mussels and cockles. Now, heat olive oil in a wide, deep pot. Then add the parsley, onions, chilli pepper, garlic, inti it and cook for 3 minutes in medium heat. Now, put the seafoods and stir. For 5 minutes. Now put the wine and give the time to evaporate. Put the paste of tomato and salt. Now fold the mussels and cockles and cover and simmer for about 3 minutes till the shellfish opens up.
Now for the broth, take the assorted fish and put in water and put in water for 40 minutes, then strain it. Then mince it to make a puree.
For the last touch, heat olive oil and put onion, chili pepper, celery, carrot and cook for about 3 minutes in medium heat. Now add the plum tomatoes and again cook for 10 minutes. Now put the seafood along with the broth and cook for 20 more minutes.
Before serving, rub garlic on the bread slices. Place the bread in the serving bowls and serve.
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