Italian Fish Soup Cacciucco
⏳ Time
1 hour 30 minutes
🥕 Ingredients
18
🍽️ Servings
2
Description
Recipe by John Smith, chef at The American Bistro.
Ingredients
- Anchovies - 0.4 oz
- Garlic - 2 cloves
- Fennel - 5.3 oz
- Onion - ½ heads
- Sweet Pepper - 2.1 oz
- Saffron - ½ g
- Red Grape Juice - 1 fl oz
- Chicken Broth - 17 fl oz
- Tomatoes - 1 piece
- Kombu Seaweed - 0.2 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Clams (Vongole) - 2.8 oz
- Mussels - 2.8 oz
- Shrimp - 2.1 oz
- Squid - 1.4 oz
- Cod fillet - 2.1 oz
- Unrefined Sunflower Oil - 4 fl oz
Step by Step guide
Step 1
Sauté the anchovies in 70 ml of olive oil.
Step 2
Chop 2 cloves of garlic and add them to fry with the anchovies.
Step 3
Chop the fennel and add it to the anchovies and garlic. Also, add diced onion and roasted bell pepper (which can be cut into fairly large pieces).
Step 4
Add saffron and 50 grams of red wine, and simmer everything together.
Step 5
Pour in 500 ml of vegetable broth.
Step 6
Grate the tomatoes and add them to the broth. Also, add kombu seaweed, season with salt and pepper, and let it simmer on low heat for 1 hour. After that, blend everything until smooth.
Step 7
In a saucepan, heat 70 ml of olive oil and sauté the seafood for 5 minutes. Pour in the broth and let it simmer for another 5 minutes.
Step 8
First, arrange the seafood on a plate and then pour the broth over it.
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