Caciucco (2)
Instructions
For the most typical fish soup of Tyrrhenian coast takes some trance, a conger eel fish or eel, squid or cuttlefish, some mussels.
Cut into pieces the big fish, leave small integers.
Make a mixture with onion, parsley, two cloves of garlic, a little chilli and fry it slightly in an earthenware vessel, with a little glass of olive oil, salt, pepper.
When the onion is golden, pour the wine, white or red, and then evaporate.
Add the tomato pulp, let simmer 10 minutes.
Add the firmer fish, wet your hair with warm water or fish broth, Cook 10 minutes lively focus.
Add fish to meat more tender and cooked for half an hour.
Serve with slices of toasted bread soffregate with a clove of garlic.
Accompanying wines: Isonzo Pinot Bianco DOC, Bolgheri DOC Bianco, Vermentino Di Sardegna DOC.
