Cacciucco

Name: Cacciucco (Mixed fish soup with tomato)
Yield: Serves 6
Cuisine: Italian
Ingredients: 300 g (10½ oz) squid or cuttle-fish; 1 stalk of celery, trimmed and chopped; 12 slices of white, country-style bread; 700 g (1 lb 9 oz) fresh tomatoes, skinned and chopped, or 500 g (1 lb 2 oz) tin of tomatoes, with juice, chopped; 1 red onion, peeled and chopped; 1 large carrot, peeled and chopped; 300 g (10½ oz) calamari; about 3 small dried red chillies, crumbled; 3 garlic cloves, peeled and chopped; one small octopus, about 350 g (12 oz); 800 g (1 lb 12 oz) soup fish with bones such as red mullet, sea-hen or similar, scaled and gutted; about 12 tablespoons olive oil; 6 scampi (langoustines); 1 kg (2 lb 4 oz) sliced fish such as turbot, monkfish, halibut or similar, cut in 2 cm (¾ in) thick slices; 200 g (7 oz) mussels; 500 ml (2 cups) white wine; 200 g (7 oz) small clams; about 15 g (¼ cup) chopped parsley

Mixed fish soup with tomato

Preparation info

Serves
6

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This dish, which is the Italian version of French bouillabaisse, can be prepared any time, depending on the availability of fish. Generally, it can be served as a meal in itself with a mixed green salad, and some bread. If you intend to serve other dishes as well, these quantities will serve more than six. The separate preparation of all the fish may seem daunting, but the end result is a worthwhile, beautiful bowl of mixed seafood.