How much to cook kacchukko soup?
Cook kacchukko soup for 1.5 hours.
How to cook kacchukko
Products
Seafood cocktail (shrimp, octopus, cuttlefish, mussels) - 500 grams
Small sea fish (gobies, flounder, sea bass) - 500 grams
Large sea fish (white) - 500 grams
Tomatoes (can be replaced with tomato paste) - 4 pieces
Onions - 1 head
Garlic - prong
Semi-dry red wine - 3/4 cup
Olive oil - 50 milliliters
Parsley - bunch
Oregano - a pinch
Dried red chili peppers - to taste
Salt to taste
How to make kacchukko soup
1. Fish to clean from entrails and scales, cut out the gills, wash in cool water, large
cut the fish into several portions.
2. Wash the parsley, separate the leaves from the stems.
3. Pour 2 liters of water into a saucepan, put the fish, parsley stalks, place over high heat, wait until boiling.
4. Reduce heat to low, cook fish for 40 minutes.
5. Remove the fish from the pot with the broth, strain the broth through a sieve or cheesecloth.
6. Remove the heads, fins, bones from the fish, divide the fillets by hand into small pieces.
7. Wash seafood in cool water.
8. Pour 1 liter of water into a separate saucepan, put on high heat, wait until it boils.
9. Put seafood in boiled water, keep on medium heat for 5 minutes, then drain the water.
10. Peel the onion, cut into half rings.
11. Pour olive oil into a thick-walled saucepan, place over medium heat, fry the onions for 5 minutes.
12. Wash the tomatoes, put them in boiling water for 1 minute - the water should completely cover
tomatoes.
13. Remove the skins from the tomatoes, cut into cubes half a centimeter side.
14. Put the tomatoes in a thick-walled saucepan with fried onions, add oregano, salt, red pepper,
cook over medium heat for 7 minutes.
14. Pour fish broth into a saucepan with tomatoes, wait for a boil.
15. Peel the garlic, chop finely.
16. Put seafood, fish, garlic in the soup, wait until it boils.
17. Pour wine into the soup, keep on medium heat for 5 minutes without a lid, remove from the burner.
18.Decorate the kacchuko soup poured into bowls with parsley leaves.
Fusofacts
- Cacciucco - Italian thick tomato fish soup popular in the Livorno city of the province Tuscany.- In Russian, there are variants of the name of the soup - kachukko, kachchuko, kachuko.
- There is a legend that the kacchukko soup was first cooked by the widow of a deceased fisherman, comrades which they gave her seafood, which they did not regret. According to another legend, the soup was invented the lighthouse keeper, who was forbidden to fry the fish, as the oil served as fuel for lamp.
- According to the modern recipe, the soup is made from fish broth, tomato sauce and red wine. IN broth is added with seafood and fish.
- Cacciucco can be made from flounder, sea bass, gobies, scorpion fish, catfish, sea scallop, cockerel, gilthead, conger eel.
- In Livorno, cacchukko soup is usually served with bread crumbs or fried bread.
Last update Author / Editor - Lydia Ivanova