Italian Fish Soup Cacciucco
Soups • Italian
Description
Recipe by John Smith, chef at The American Bistro.
Ingredients
- Anchovies 0 oz
- Garlic 2 cloves
- Fennel 5 oz
- Onion ½ heads
- Sweet Pepper 0 oz
- Saffron ½ g
- Red Grape Juice 0 fl oz
- Chicken Broth 15 fl oz
- Tomatoes 1 piece
- Kombu Seaweed 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Clams (Vongole) 5 oz
- Mussels 5 oz
- Shrimp 0 oz
- Squid 0 oz
- Cod fillet 0 oz
- Unrefined Sunflower Oil 5 fl oz
Step-by-Step Guide
Step 1
Sauté the anchovies in 70 ml of olive oil.
Step 2
Chop 2 cloves of garlic and add them to fry with the anchovies.
Step 3
Chop the fennel and add it to the anchovies and garlic. Also, add diced onion and roasted bell pepper (which can be cut into fairly large pieces).
Step 4
Add saffron and 50 grams of red wine, and simmer everything together.
Step 5
Pour in 500 ml of vegetable broth.
Step 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.
Step 7
In a saucepan, heat 70 ml of olive oil and sauté the seafood for 5 minutes. Pour in the broth and let it simmer for another 5 minutes.
Step 8
First, arrange the seafood on a plate and then pour the broth over it.
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