Caciucco
Instructions
Clean all the fish and remove their head.
Put the larger heads in saucepan, cover with water and bring to a boil to make a broth.
Chop the onion, garlic and all vegetables and smells and let them saute in pan with 1/2 cup of olive oil, then add the Octopus and cuttlefish (which have tougher meat) cut into pieces.
After a few minutes, wet dry white wine, leave to evaporate, add the tomatoes and season with salt and pepper.
Leave to cook for 15 minutes, then add the fish broth sifted and scorpion fish and moray eels (the clams will be added only in the last five minutes before end of cooking).
Take a few slices of toasted bread, rub with garlic and place them on the bottom of a soup-tureen.
When all the fish are cooked, pour over the soup, which should be brodosa.
Ingredients and dosing for 4 persons
- 1000 g of scorpion fish, moray eels, octopus, cuttlefish, clams
- 1 onion
- 1 carrot
- 1 costa of celery
- 1 sprig of parsley
- Laurel
- Thyme
- 2 cloves of garlic
- 1 glass dry white wine
- 500 g of peeled fresh tomatoes cut into pieces
- Water
- Salt
- Pepper
- 1/2 cup of olive oil
- Slices of homemade bread