CookEat Recipe
Viareggio-Style Cacciucco
Mixed fish cooked briefly with garlic, red chilli, wine and tomato, served with the cooking juices and bread in a separate dish.
Method
Steps
Step 1
Gather the ingredients: 700 g cleaned mixed fish suitable for stewing, such as sole and red mullet, with small fish left whole and larger fish cut into pieces; 3 large garlic cloves; 1 small fresh hot red chilli, or about 1/4 teaspoon dried red chilli, adjusted to taste; 3 tablespoons olive oil; 80 ml dry white wine, or dry red wine; 160 ml water, plus a small splash for the tomato if needed; 100 ml plain tomato sauce; Salt; 4 thick slices plain bread, about 1.5 cm thick.
Step 2
Have the fish cleaned, scaled and gutted as needed. Keep it refrigerated at 4°C or colder until cooking; salting does not replace refrigeration. Leave small fish whole and cut larger fish into serving pieces.
Step 3
Pound the garlic with the fresh red chilli, or crush the dried chilli and garlic together, to a fine paste. Warm the olive oil in a wide covered casserole, using only cookware suitable for the heat source. Gently fry the garlic-chilli mixture for about 1 minute without burning.
Step 4
Mix the wine with the water and pour into the pan. Add the fish and salt, then shortly afterwards the tomato sauce, loosened with a small splash of water if thick. Cover and cook at a lively simmer for about 8–12 minutes, depending on fish size, until every piece reaches at least 70°C. Do not stir the fish; shake the pan gently if needed.
Step 5
Meanwhile dry the bread slices at 120°C for about 8–12 minutes without browning. Lift the cooked fish onto a warm platter. Put the bread in a separate dish and moisten with the hot cooking juices. Serve both immediately.
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