Soup

Description

Hearty and aromatic soup. Once, while visiting Italy and stopping by a restaurant, my friends advised me to try this soup. I didn't hesitate and immediately agreed—and didn't regret it. Now, whenever I prepare holiday lunches, I always make "Cacciucco" soup and fondly remember that very trip to Italy. The best part is that you can make it with any fish available at the supermarket. I simply use seafood and two types of fish. Treat your loved ones: serve it hot in bowls and enjoy.

Instructions

1. 1

   Step 1

   Prepare the fish and seafood. Cut the squid and octopus into small pieces (about 2.5 cm). Cut the fish fillet into larger pieces, about 5 cm. Rinse the mussels.

2. 2

   Step 2

   Take a 5-liter saucepan. Heat the oil in it. Add parsley, sage, chili, and 4 crushed garlic cloves. Fry for about 1 minute, until a pleasant aroma appears.

3. 3

   Step 3

   Add the cut squid and octopus. Continue cooking, stirring occasionally, for about 4 minutes. Add the tomato paste, mix well, and continue cooking until the paste darkens slightly.

4. 4

   Step 4

   Add the wine. Continue cooking, stirring frequently, until the liquid has evaporated (about 20 minutes).

5. 5

   Step 5

   Add the chopped canned tomatoes (with juice), season with salt and pepper. Cook, stirring, until the seafood is tender, about 10 minutes.

6. 6

   Step 6

   Now pour in the broth, cover the pot with a lid, and let it simmer over low heat for about 10 minutes. Add the white fish fillet and cook under the lid for another 5 minutes. Then add the sea bass, shrimp, and mussels. Cook covered, without stirring, for about 10 more minutes. The sea bass should be cooked through and the mussels should have opened.

7. 7

   Step 7

   Toast the bread slices (a toaster works well) and lightly rub them with the remaining crushed garlic cloves. Pour the soup into bowls and serve with the bread.