Italian fish soup cacciucco
2 servings
90 minutes
Recipe from Ruslan Zakirov, chef of the restaurant Kuznya House.
1
Fry the anchovies in olive oil (70 ml).
- Anchovies: 10 g
- Refined olive oil: 140 ml
2
Chop 2 cloves of garlic and send them to fry with the anchovies.
- Garlic: 2 cloves
3
Chop the fennel and add it to the anchovies and garlic. Also add diced onion and roasted bell pepper - it can be cut quite coarsely.
- Fennel: 150 g
- Onion: 0.5 head
- Bell pepper: 60 g
4
Add saffron and 50 grams of red wine, simmer everything together.
- Saffron: 1 g
- Dry red wine: 50 ml
5
Pour in 500 ml of vegetable broth.
- Vegetable broth: 500 ml
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.
- Tomatoes: 1 piece
- Kombu (kelp): 5 g
- Salt: to taste
- Ground black pepper: to taste
7
Heat olive oil (70 ml) in a skillet, sauté seafood for 5 minutes. Pour in the broth and let it cook for another 5 minutes.
- Refined olive oil: 140 ml
- Vongole (Venus clams): 80 g
- Mussels: 80 g
- Shrimp: 60 g
- Squid: 40 g
- Cod fillet: 60 g
8
First, place the seafood on a plate and then pour the broth over them.
- Vongole (Venus clams): 80 g
- Mussels: 80 g
- Shrimp: 60 g
- Squid: 40 g
- Cod fillet: 60 g