Cacciucco

Source: seed-corsican

Ingredients

800 g Mixed Mediterranean fish (scorpionfish, rockfish, mullet)
300 g Squid, cleaned and cut into rings
400 g Mussels, cleaned and debearded
250 g Prawns, peeled
200 g Octopus, cleaned and chopped
100 ml Olive oil
6 cloves Garlic cloves, sliced
1 whole Red chilli pepper, chopped
400 g Tinned tomatoes
200 ml Dry white wine
1000 ml Fish stock
0.5 tsp Saffron threads
2 tsp Sea salt
1 tsp Black pepper
30 g Fresh parsley, chopped
8 slices Toasted bread slices, rubbed with garlic

Method

Cacciucco

Method

Heat olive oil in a large, heavy-bottomed pot and soften the garlic and chilli until fragrant. Add the firmest fish and octopus, stirring gently for 2-3 minutes, then add the wine and let it reduce by half. Add the tomatoes, fish stock, and saffron, bringing to a gentle simmer. After 15 minutes, add the squid and mussels, cooking for a further 5 minutes until the mussels begin to open. Add the prawns in the final 2-3 minutes of cooking, discarding any unopened mussels, and season with salt and pepper. Serve in warmed bowls over toasted bread, garnished with fresh parsley and a drizzle of good-quality olive oil.

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