Fish soup - Tuscan style
calories: high
category: soup
cost: high
difficulty: medium
preparation time: 105
Ingredients
Assorted fish for soup: Dogfish, mullet, capon, scorpion 900 gr. Cuttlefish and baby octopus
King prawns 6
Ripe peeled tomatoes (seeded) 300 gr.
Cloves of garlic 2
Onions 1
Carrots 1
Celery 1 stalk
Parsley 1 sprig
Hot chili pepper 1 piece
Olive oil 1 decalitre
Red wine (Chianti type) ¼
Left over Italian bread 6 large or 12 small slices
Salt to taste
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King prawns 6
Ripe peeled tomatoes (seeded) 300 gr.
Cloves of garlic 2
Onions 1
Carrots 1
Celery 1 stalk
Parsley 1 sprig
Hot chili pepper 1 piece
Olive oil 1 decalitre
Red wine (Chianti type) ¼
Left over Italian bread 6 large or 12 small slices
Salt to taste
See our
Wine Tips
for your meals
Preparation Clean out the cuttlefish and cut out the sack containing the ink and the eyes. Skin the baby octopus and wash them and then beat them on a hard surface like a marble table. Lastly shell and wash the prawns.
Chop the onion, carrot, celery, garlic and hot chilli pepper roughly and sauté them in a large pot in plenty of oil. When the vegetables start to soften, add the wine and let it evaporate on a high heat. Then add the cuttlefish and the baby octopus. Add the tomatoes, mashing them with a fork and salt lightly. Cook on a low heat for about 20 minutes, stirring every now and then and adding, if required, a little water or the fish broth remnants.
Then try sticking a fork into the cuttlefish and baby octopus to see if they are tender. If so, add all the other fish little by little including the heads, first adding the least tender to the most tender. Lastly add the king prawns which cook quickly. Stir in the fish gently with a wooden spoon so that they are all cooked to the right degree.
Toast the bread, rub each slice with the clove of garlic and arrange them on each soup plate for each person at the table. When the cacciucco is ready, pour each portion (nice and hot) on the slices of toast. The Chef's tips Bolghieri Rosato is a dry, rather light, fresh 12° wine with a fruity and flowery perfume, to be served at 14 to 16°C. Curiosity The word Cacciucco means bits and pieces of everything. It is typically Tuscan and has many variations.
Chop the onion, carrot, celery, garlic and hot chilli pepper roughly and sauté them in a large pot in plenty of oil. When the vegetables start to soften, add the wine and let it evaporate on a high heat. Then add the cuttlefish and the baby octopus. Add the tomatoes, mashing them with a fork and salt lightly. Cook on a low heat for about 20 minutes, stirring every now and then and adding, if required, a little water or the fish broth remnants.
Then try sticking a fork into the cuttlefish and baby octopus to see if they are tender. If so, add all the other fish little by little including the heads, first adding the least tender to the most tender. Lastly add the king prawns which cook quickly. Stir in the fish gently with a wooden spoon so that they are all cooked to the right degree.
Toast the bread, rub each slice with the clove of garlic and arrange them on each soup plate for each person at the table. When the cacciucco is ready, pour each portion (nice and hot) on the slices of toast.
