Cacciucco
Meat and fish

Cararina Cacciucco

Octopus, squid, cuttlefish, red mullet, a handful of flavors and lots of passion!

style
Category
Meat and fish
Serves four.
1.5 kg. fish
Slices of bread, baked in a wood-burning oven
1 kg of tomato paste
Garlic
Parsley
Pecorino
White wine

Sauté the chopped herbs and garlic in a large terracotta pot, taking care not to burn the garlic. Next, add the tomato paste (in summer it’s best to use fresh tomatoes) and the white wine. When the tomato sauce has simmered, place the fish in the pot, starting with the firmer fish and ending with the softer, more tender varieties (octopus, calamari, scorpion fish, slipper lobsters etc… and a handful of mussels). Once the soup is ready, prepare a serving bowl by placing slices of toasted bread on the bottom. Rub garlic cloves over the bread to give it flavor and then slowly pour the caccuccio into the bowl.
Article by the Municipality of Carrara
You might also be interested in