Il Cacciucco
dose for 4
500 gr of Mediterranean sea rock octopuses
500 gr of squid and / or cuttlefish
300 gr of sea cicadas or prawns, langoustines...
300 gr of dogfish or stone
200 gr of fish for soup (red fish, bream, weevers ...)
12 mussels
500 gr of ripe tomatoes + 1 tbsp. of tomato paste
1 glass of olive oil
1 glass of red wine
garlic, onion, chilli, celery, sage leaves
8 slices of stale garlicked bread
In a large pan place half portion of oil with two cloves of garlic, the sage and the chilli and saute until the garlic is golden, then add the beaten and cut into small pieces octopus and let it simmer
After about twenty minutes, add the cuttlefish and squid (also cleaned, washed and cut) and continue cooking. Deglase with the wine and then add the tomato paste, waiting to add what is cooking in the other pan. At the same time, in another smaller container, put the onion, celery and garlic, everything coarsely cut, with the remaining oil and after having lightly fried it, add the selected fish for soup, tomato and add some water.
Leave it boil for about twenty minutes then pass them with the vegetable mill and add to the large pan. Here, when the molluscs are almost ready, place in to cook the cut fish, the crustaceans and finally the mussels (of course, all well cleaned and washed). Roast the bread, rub it with the garlic and serve it at the bottom of the bowls or tray that you will use to present your excellent cacciucco alla livornese ... without any fish bones.
In cucina con allegria of Franca Torsellini
500 gr of Mediterranean sea rock octopuses
500 gr of squid and / or cuttlefish
300 gr of sea cicadas or prawns, langoustines...
300 gr of dogfish or stone
200 gr of fish for soup (red fish, bream, weevers ...)
12 mussels
500 gr of ripe tomatoes + 1 tbsp. of tomato paste
1 glass of olive oil
1 glass of red wine
garlic, onion, chilli, celery, sage leaves
8 slices of stale garlicked bread
In a large pan place half portion of oil with two cloves of garlic, the sage and the chilli and saute until the garlic is golden, then add the beaten and cut into small pieces octopus and let it simmer
After about twenty minutes, add the cuttlefish and squid (also cleaned, washed and cut) and continue cooking. Deglase with the wine and then add the tomato paste, waiting to add what is cooking in the other pan. At the same time, in another smaller container, put the onion, celery and garlic, everything coarsely cut, with the remaining oil and after having lightly fried it, add the selected fish for soup, tomato and add some water.
Leave it boil for about twenty minutes then pass them with the vegetable mill and add to the large pan. Here, when the molluscs are almost ready, place in to cook the cut fish, the crustaceans and finally the mussels (of course, all well cleaned and washed). Roast the bread, rub it with the garlic and serve it at the bottom of the bowls or tray that you will use to present your excellent cacciucco alla livornese ... without any fish bones.
In cucina con allegria of Franca Torsellini