Cacciucco

Fish soup

Preparation info

  • 6

    • Difficulty

      Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

Cacciucco is a poor man’s dish, at least theoretically, so most of the fish should be cheap, saltwater scaled ones-not salmon or sole! There should also be at least five different types of fish, preferably more. Franco, the brilliant chef at Ponte di Sasso, used twelve.

Ingredients

  • 10 lb 10 oz/5 kg-½ ordinary scaled fish such as dogfish

Method

Clean and scale the fish, cut off and save the heads and tails for stock. Remove the beak and insides of the squid and the cuttlefish’s ink sac. (your fishmonger may do this for you if you ask, but be sure that you ask him for the heads and tails.) Put the fish heads and tails, 1 clove garlic,