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Caciucco is made with various types of rockfish, most of which are not found in the U.S. However, one can use many others sorts of fish such as red snapper, rock cod, halibut, bass, or any other firm-fleshed fish. According to tradition, this soup should contain at least 5 different sorts of fish, as mani as the C's in its name. |
3 lbs. mixed fish (dogfish, sea-toad, scorpion fish, conger eels, gobies, stargazer etc.)
2/3 lb. octopus and squid
1 medium-size onion
1 carrot
1celery stalk
2 pts. fish broth
1 tbs. parsley, chopped
1 whole peperoncino
3 cloves garlic
3 oz. extra-virgin olive oil
1 cup dry white wine
1/2 lb. ripe tomatoes
salt
pepper
8 king prawns
6 slices bread, approx 1/2-in. thick
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See Also:
Olive Oils
Chianti Classico DOP
Terre di Siena DOP
Toscano IGP
Vegetables
Pomodoro S. Marzano dell'Agro Sarnese-Nocerino DOP
Breads & Cereals
Pane Casareccio di Genzano IGP
Region
Tuscany
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Clean and wash the fish well. Cut off the heads of the big ones, but leave the small ones whole. Cut the octopus and the squid into medium-size chunks. Make a battuto with onion, carrots, celery, parsley, peperoncino and 2 cloves garlic. Put it in a saucepan together with the oil and sauté until the onions are golden and the vegetables begin to get tender. Add the squid and the octopus and cook over low heat, occasionally moistening with white wine. When the wine has evaporated add the tomatoes, peeled and seeded. Add salt and pepper to taste, and finish cooking the octopus and the squid. This fish will probably take about 45 mins. to get tender. The best way is to try it with the fork. Then, move to another pot and keep aside. Add 1 pt. fish broth, all the small fish, and the heads of the large fish. Cook for 30 mins, stirring every now and then, and moistening with more broth as necessary. Sift and return the resulting strained broth to the pot (if too thick, add some more fish broth).
Fillet all remaining fish and place it in the pot together with the prawns. Cook for a few minutes, moistening if necessary. And then add the octopus and the squid. Remove from fire. Use a rimmed soup plate and pour the fish broth over the slices of bread that have been toasted and rubbed with garlic. Finally, dish out the caciucco into each plate and serve. |
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