Cacciucco, a delectable fish soup hailing from Livorno!
4 people
1
Wash and clean the fish. Cut the octopus, squid, and cuttlefish into pieces. Remove the shell from the prawns and its intestines. Cut the whole fish into pieces. Keep everything separate and place it aside.
2
Chop two cloves of garlic and the sage. Also, chop the onion and the celery.
3
In a large pot, heat the oil. Add the onion and celery and simmer for 5 minutes, then add the grinned garlic, sage, and chili pepper. Keep stirring for one minute.
4
Add the octopus, which has the longest cooking time. Mix well and let it cook for 20 minutes.
5
Add the squid and cuttlefish to the octopus. Add the red wine and stir.
6
Now add a spoonful of Mutti Tomato Concentrate and 500g of Mutti Tomato Puree. Season with salt and cook for 20 minutes.
7
Add the fish for the soup (monkfish, cod, and gurnard) and cook for 5 minutes, finally add the prawns for the last 5 minutes of cooking.
8
Toast some slices of bread and flavor them with garlic, while rabbing it on the bread. Place the slices of bread on serving plates and pour the soup over them.
9
Serve with a drizzle of raw oil and chopped parsley
Cacciucco, a delectable fish soup hailing from Livorno, Italy, boasts a distinctive spelling cherished by the locals, who insist on including all five Cs. This culinary gem, like many traditional Italian recipes, originates from humble beginnings, born out of the need to utilize unsellable fish caught by the local fishermen. Thus, emerged one of the most renowned and flavorsome fish soups in Italian cuisine.
The original recipe traditionally featured a remarkable array of at least thirteen fish varieties. However, practical considerations over time have led to a reduction in the number, contingent upon the availability of the catch. A well-prepared Cacciucco should include octopus, squid, cuttlefish, soup fish (or rockfish), sliced fish, and shellfish as essential ingredients. To further enhance the flavors, one can also incorporate mussels or clams.
Notably, “Cacciucco alla Livornese” has been officially registered in the Chamber of Commerce, signifying the original recipe that has served as inspiration for our interpretation at Mutti.
