Kaciucco soup
6 servings
50 minutes
A classic version of a simple and very easy seafood soup. The recipe is taken from the book "Geography to taste with Nika Ganich. Gastronomic guides". Porta Rossa restaurant.
1
Prepare the fish: remove the skin and separate the fillet. Make broth from the salmon's tail and spine: add water and boil for 15-20 minutes.
- Salmon: 300 g
- Water: 1 l
2
Peel the onion, slice it into half-rings, and sauté in olive oil until translucent. Cut the celery into small pieces.
- Onion: 1 head
- Celery: 2 stems
- Olive oil: 50 ml
3
Fry onion, celery, tomatoes in their own juice, basil, salt, pepper, herb mix; blend fresh tomato into puree.
- Onion: 1 head
- Celery: 2 stems
- Tomatoes in their own juice: 340 g
- Tomatoes: 2 pieces
- Basil: to taste
- Salt: 5 g
- Ground black pepper: 1 g
- Italian Herbs: 3 g
4
Cut the fish fillet into small pieces.
- Salmon: 300 g
5
Fry mussels and shrimp in a pan with olive oil. (It's perfect if the mussels are fresh and in their shells.)
- Frozen mussels: 150 g
- Frozen shrimp: 150 g
- Olive oil: 50 ml
6
Clean the squid from the film and cut into thin rings.
- Squid: 150 g
7
Add vegetable puree, pieces of fish, and rings of squid to the strained fish broth and mix gently. Bring to a boil, cook for 2 minutes, and add mussels and shrimp. (Mussels and shrimp can be added just before serving.)
- Salmon: 300 g
- Squid: 150 g
- Frozen mussels: 150 g
- Frozen shrimp: 150 g
- Tomatoes in their own juice: 340 g
8
Garnish with green basil when serving.
- Basil: to taste