Cacciucco Recipe
This Cacciucco recipe is easily right at the top of my most loved recipe list. The flavor of Seafood makes this dish all the more appetizing. Trust me and whip this dish now.
Ingredients
1/2 cup olive oil
1 clove garlic, minced
1 tiny, hot red pepper
1/2 pound raw shrimp, shelled and deveined
1/2 pound squid, skinned and cleaned
1/2 cup dry white wine
2 tablespoons tomato paste
3 cups water
1/2 teaspoon salt
1 pound cod fillet, cut in pieces
1/2 pound scallops, cut in pieces
1/2 pound halibut, cut in pieces
4 slices Italian bread
1 clove garlic, cut
Directions
1. In a deep kettle heat the oil, add the garlic and red pepper and brown the garlic lightly.
2. Cut the shrimp and squid into small pieces and add. Cover the pan and cook over low heat until the squid is tender, about thirty minutes. Add the wine and continue cooking, uncovered, until the wine evaporates. Add the tomato paste, water and salt and cook five minutes longer.
3. Cut the remaining fish into small pieces and add. Cover and simmer until tender, about fifteen minutes. Add more water if necessary; the stew must be thick.
4. While the stew is cooking, toast the bread and rub with a cut clove of garlic. Place a slice in each soup bowl.
5. Remove the hot red pepper from the stew and correct the seasonings. Ladle a generous serving of stew over the bread.
2. Cut the shrimp and squid into small pieces and add. Cover the pan and cook over low heat until the squid is tender, about thirty minutes. Add the wine and continue cooking, uncovered, until the wine evaporates. Add the tomato paste, water and salt and cook five minutes longer.
3. Cut the remaining fish into small pieces and add. Cover and simmer until tender, about fifteen minutes. Add more water if necessary; the stew must be thick.
4. While the stew is cooking, toast the bread and rub with a cut clove of garlic. Place a slice in each soup bowl.
5. Remove the hot red pepper from the stew and correct the seasonings. Ladle a generous serving of stew over the bread.
