Caciucco

Preparation

1. STEP 1 OF 7

   Clean all the fish and remove their heads

2. STEP 2 OF 7

   Place the larger heads in a saucepan, cover them with water, and bring to a boil to make a broth

3. STEP 3 OF 7

   Chop the onion, garlic, and all the vegetables and herbs, and sauté them in a pan with 1/2 glass of oil, then add the octopuses and cuttlefish (which have tougher meat) cut into pieces

4. STEP 4 OF 7

   After a few minutes, pour in the dry white wine, let it evaporate, add the tomatoes, and season with salt and pepper

5. STEP 5 OF 7

   Let it cook for about 15 minutes, then pour in the strained fish broth and add the scorpionfish and moray eels (the clams should be added only in the last five minutes before the end of cooking)

6. STEP 6 OF 7

   Toast some slices of homemade bread, rub them with garlic, and place them at the bottom of a soup tureen

7. STEP 7 OF 7

   When all the fish are cooked, pour the soup over them, which should be brothy

Suggestions

• Pan

• Saucepan

General Information

Analysis

Macronutrients (100 gr)