Cacciucco Soup
Soups • European
Description
A classic version of a simple and very easy seafood soup. Recipe taken from a cookbook by John Smith. Restaurant Red Door.
Ingredients
- Salmon 10 oz
- Water 0 qt
- Onion 1 head
- Celery salt 2 stalks
- Crushed Tomatoes in Their Own Juice 10 oz
- Tomatoes 2 pieces
- Frozen White Mushrooms 5 oz
- Peeled Cooked Shrimp 5 oz
- Squid 5 oz
- Basil to taste
- Salt 0 oz
- Ground Black Pepper 0 oz
- Italian chopped parsley 0 oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Prepare the fish: remove the skin and separate the fillet. Use the tail and backbone of the salmon to make a broth: cover with water and simmer for 15-20 minutes.
Step 2
Peel the onion, slice it into half-rings, and sauté in olive oil until translucent. Chop the celery into small pieces.
Step 3
Blend the sautéed onions, celery, canned tomatoes, basil, salt, pepper, herb mix, and fresh tomato into a puree using a blender.
Step 4
Cut the fish fillet into small pieces.
Step 5
Sauté the mussels and shrimp in a skillet with olive oil. (It's best if the mussels are fresh and in their shells.)
Step 6
Clean the squid of its membrane and slice it into thin rings.
Step 7
Add the strained fish stock to the vegetable puree, along with pieces of fish and rings of squid, and gently stir. Bring to a boil, cook for 2 minutes, and then add the mussels and shrimp. (Mussels and shrimp can be added just before serving.)
Step 8
Garnish with fresh basil when serving.
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