Hello my dear readers,
How are you today? I hope everything ok!
I have this recipe in my draft from October 2018…what can I say…it took me quite a while to complete it and make a post 🤪
Honestly, when I’ve done this dish, I did not have time to do proper photos because we had guests and believe it or not everything I cook we eat immediately so I don’t have too much time for the photos because we like to enjoy our food hot, while most perfect food photos you see out there, the dishes are not edible, are just made perfect for the shot most of the time using different strange so called “ingredients” like glue, motor oil, spray deodorant, shoe polish…pretty impressive though….
But now let’s get back to my edible dish…oh my….very edible especially for the fish lovers 😉
Cacciucco is an Italian fish stew native to the western coastal towns of Tuscany and Liguria. It is a hearty stew made from different types of fish and shellfish. According to one tradition, there should be five different types of fish in the soup, one for each letter c in cacciucco.
A wide variety of fish and shellfish can be used, I’ve used small clams, white fish fillet, calamari rings, prawns and mussels because this I’ve managed to find in this period. However, you can choose whatever variety you like or you can find. The clams and mussels were frozen pre-cooked.
I’ve used around 1kg of fish and shellfish together for 3 people.
I’ve prepared a broth with celery, white onion, garlic clove and prawns head, salt and pepper. For more flavour I’ve added a fish stock cube. I’ve let it boil for 10-15 minutes. If necessary, remove the foam that forms on the surface with a slotted spoon.
Clean the fish and cut the fillet into manageable pieces.
In a large pan add the diced onions, garlic, fresh chilies and olive oil and start to fry them briefly.
First add the calamari because need more time to cook. Add a splash of white wine and leave it for a few seconds to evaporate.
Add one jar of tomatoes sauce or if you prefer you can add chopped tomatoes. Add the broth and season with salt and pepper and cook for around 15-20 minutes. Add the white fish, the prawns, the mussels and the clams and cook for another 10-15 minutes, until the fish is cooked and the clams have opened.
At the end add very finely chopped parsley.
Take a few slices of good bread, Italian ciabatta bread is perfect, otherwise any other bread slightly stale and toasted, and rub it with garlic and drizzle with olive oil.
Your cacciucco is ready to be served.
Buon appetito!
And now to show you, this was the photo taken in October 2018, but as you can see was not really a nice picture to show.
And this was my second cacciucco attempt with a better presentation 😉
Simple and delicious!
What do you think? 😉
Enjoy!
Have a wonderful weekend!
And please stay at home and stay safe!
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Love, R
