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- Livorno Style Seafood Soup
- (Cacciucco)
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Ingredients:
5 and 1/2 lbs (2.5 kg) mixed fish (monkfish, conger, freshwater eel, squid, cuttlefish) cleaned and cut into chunks
1 and 2 oz (500 grams) mussels, scrubbed and beards removed
11 oz (300 grams) tomatoes, peeled, seeded and chopped
1 onion, chopped
2 garlic cloves, chopped
1 small fresh chili, seeded and chopped
6 fl oz (175 ml) extra virgin olive oil
1 fresh flat-leaf parsley sprig, chopped
18 fl oz (500 ml) red or white wine
Salt and pepper
Toast rubbed with garlic, to serve
Directions:
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- Heat the olive oil in a flameproof casserole, preferably earthenware.
Add the onion, parsley, garlic and chili.
Season with salt and pepper and cook over a low heat, stirring occasionally, for about 10-12 minutes until the onion is golden brown.
Add the wine and cook for another 10 minutes.
Then add the tomatoes and simmer for another 10 minutes.
Add the firmer fish.
Pour in a little warm water and cook on a high heat for about 10 minutes.
Gradually add the more delicate fish, finishing up with the mussels (total cooking time for the fish is about 30 minutes).
Serve with slices of toast rubbed with garlic. Serves 8.
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