Italian fish soup “caciucco” recipe
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Add together
4 servings 2 onions 2 red peppers (small) 1 potato (large) salt 8 tbsp olive oil 4 cloves of garlic ground pepper 1.50 bunch of basil 200 ml white wine 0.50 bunch of thyme 1 bay leaf 4 slices of white bread 1 bunch of root Vegetable Recipes 20 pcs. 400 ml fish stock saffron (a few strands for seasoning) 1 tbsp tomato puree 2 kg of sea fish (preferably three kinds) 400 g peeled tomatoes (peeled) 1 pc. 4 pieces of tiger prawns
Procedure for preparing the recipe
1 Cut the cleaned and gutted fish into chunks and set aside in a cold place. Reserve the cuttings and bones. Peel the prawns and remove the shell, keep the shells. Heat 4 tbsp olive oil in a large pot and fry the peeled and chopped onion and garlic, the cleaned and chopped soup Vegetable Recipes, the fennel and potatoes. Add the fish trimmings and bones, cinnamon, tomato puree and fry briefly.
TIP: Soups that will drive away even the biggest hunger!
2 Pour in the wine and stock, add the chopped tomatoes and the juice from the can, bring to the boil, skim off the foam, add the spices and simmer over low heat for about 50 minutes. Strain through a sieve. In a frying pan, fry the peppers cut into strips in 2 tablespoons of oil and simmer over a medium heat for about 10 minutes.
