Caciucco (3)
Instructions
Among the various fish soups prepared on Italian coasts cacciucco has won a particular reputation.
Originated in Livorno, but is prepared with local variants in Viareggio and Versilia.
The origin of the term cacciucco is East (may derive from ' kukat ' Turkish term which means for, or from Arabic ' shakshukli ', mixing); This is pretty plausible whereas Livorno as a trading port had strong ties with the East.
Even the cacciucco is poor dish among the sailors.
At the base of his characteristic amalgam of flavors is the use of some certain kinds of fish and generous use of garlic and chili (which here is called ginger, not having anything to do with the Eastern spice).
At Livorno he says that for a good caciucco it takes at least 5 types of fish, as many as there are ' c ' contained in the word cacciucco.
The fish that you should not give up to have a good fish soup are the tasty brunette that is difficult to catch but has the power to give, with his fat meat, much character to any preparation, then black Scorpion, Scorpion fish, red, P2, cuttlefish, Octopus and shrimp or rock crabs.
Of course there are better than you, then you can add dogfish, monkfish, mullet, umbrine, spotted Weever, painted Comber, goby.
Prepare a mixture of oil, a lot of garlic and chilli, chopped onion, celery, carrot, parsley, where they turn Golden Octopus, cuttlefish and shrimp or crabs.
Then add red wine and tomatoes into small pieces.
When octopuses and squid are tender, add the fish starting with dogfish and rockfish, murena, and way, way more.
Do you bake again for about 1/4 of an hour.
Serve on slices of bread toasted and rubbed with garlic.
