Photograph of the finished Cacciucco

Italy · Lẩu hải sản Cacciucco

Cacciucco

1 hr 30 min Hands-on time + 2 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 1.3 lb
  • Photograph of Squid tubes Squid tubes 14.1 oz
  • Photograph of Prawns Prawns 11.3 oz
  • Photograph of Green mussels Green mussels 1.3 lb
  • Photograph of Canned tomatoes Canned tomatoes 1.8 lb
  • Photograph of Red wine Red wine 1 ⅓ cups
  • Photograph of Dried chillies Dried chillies 8
  • Photograph of Bread Bread 8 slices

Method

  1. 1 Simmer the fish heads and bones for 40 minutes to make the broth, then strain it carefully; this is the base flavor for the entire dish.
  2. 2 Simmer the squid first with garlic, dried chili peppers, and red wine for 30 minutes, as squid takes the longest time to soften.
  3. 3 Add tomatoes and fish broth, and simmer until thickened.
  4. 4 Add the ingredients in order of cooking time: first the chopped fish, then the shrimp, and finally the mussels.
  5. 5 Toast slices of bread, rub them with garlic, place them at the bottom of the bowl, then ladle the hot pot broth over them.

With an appliance

  • Pressure cooker 1 hr

    Instead of step 1: simmer the fish head and bones under high pressure for 12 minutes, then quickly release the pressure and strain thoroughly; step 2 still involves simmering the squid with the lid open for 30 minutes, while the fish, shrimp, and mussels in step 4 are added later to prevent them from falling apart.

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