How long to cook kacchukko soup?

Kachchuk soup cook for 1,5 hours.

How to cook kacchukko

Products

Seafood cocktail (shrimp, octopus, cuttlefish, mussels) – 500 grams

Small sea fish (gobies, flounder, sea bass) – 500 grams

Large sea fish (white) – 500 grams

Tomatoes (can be replaced with tomato paste) – 4 pieces

Onions – 1 head

Garlic – prong

Semi-dry red wine – 3/4 cup

Olive oil – 50 milliliters

Parsley – a bunch

Oregano – a pinch

Dried red chili peppers – to taste

Salt – to taste

How to make kacchukko soup

1. Clean the fish from entrails and scales, cut out the gills, wash in cool water, cut large fish into several portions.

2. Wash the parsley, separate the leaves from the stems.

3. Pour 2 liters of water into a saucepan, put the fish, parsley stalks, place on high heat, wait until it boils.

4. Reduce heat to low, cook fish for 40 minutes.

5. Remove the fish from the pot with broth, strain the broth through a sieve or cheesecloth.

6. Remove the heads, fins, bones from the fish, divide the fillets by hand into small pieces.

7. Wash seafood in cool water.

8. Pour 1 liter of water into a separate saucepan, put on high heat, wait until it boils.

9. Put seafood in boiled water, keep on medium heat for 5 minutes, then drain the water.

10. Peel the onion, cut into half rings.

11. Pour olive oil into a thick-walled saucepan, place over medium heat, fry the onions for 5 minutes.

12. Wash the tomatoes, put them in boiling water for 1 minute – the water should completely cover the tomatoes.

13. Remove the skin from the tomatoes, cut into cubes half a centimeter side.

14. Put the tomatoes in a thick-walled saucepan with fried onions, add oregano, salt, red pepper, cook over medium heat for 7 minutes.

14. Pour fish broth into a saucepan with tomatoes, wait for a boil.

15. Peel the garlic, chop finely.

16. Put seafood, fish, garlic in the soup, wait until it boils.

17. Pour wine into the soup, keep on medium heat for 5 minutes without a lid, remove from the burner.

18. Decorate the kacchuko soup poured into bowls with parsley leaves.

Delicious facts

– Cacciucco – Italian thick tomato fish soup, popular in the city of Livorno in the province of Tuscany.

– In Russian, there are variants of the name of the soup – kachukko, kachchuko, kachuko.

– There is a legend that the cacchukko soup was first cooked by the widow of a deceased fisherman, whose comrades gave her seafood, which they did not regret. According to another legend, the soup was invented by the lighthouse keeper, who was forbidden to fry fish, since the oil served as fuel for the lamp.

– According to the modern recipe, the soup is made from fish broth, tomato sauce and red wine. Seafood and fish are added to the broth.

– Cacciucco can be made from flounder, sea bass, gobies, scorpion fish, catfish, scallop, cockerel, gilthead, conger eel.

– In Livorno, it is customary to serve cacciucco soup with bread crumbs or fried bread.