How to make the Cacciucco alla viareggina:
First gut the fish and cut it in pieces. Cook everything in a
little of water with garlic, tomatoe paste, red pepper and salt. Not more then
30 minutes. Serve over toasted slices of bread (Tuscan bread, baked with no salt
at woodfire) with a generous trickle of olive oil.
Caciucco is made with various types of rockfish, most of which are not
found in the U.S. However, one can use many others sorts of fish such as red
snapper, rock cod, halibut, bass, or any other firm-fleshed fish. According to
tradition, this soup should contain at least 5 different sorts of fish, as mani
as the C's in its name.
Serves 4- Recipe by chef Amelio Fantoni
Time: 30 minutes
The fish mentioned in the recipe are local kinds of the Versilia sea of which
we don't have a translation in English. So, as we have said, try with what you
have or come over here to taste them.
|
