Cacciucco - main dishes in spain restaurants

A common feature of all Mediterranean culinary traditions is the dishes cooked with covered pottery (terracotta)
The recipient of fish or meat.
Fish-based stew is named after the country: Cacciucco in Tuscany, Brodetto in the Adriatic, Zarzuela in Spain, Bouillabaisse in France
However, these dishes are all very similar enough to assume that they all stem from a stewed fish recipe that existed centuries ago and are now available from the Mediterranean to the Pacific.
Liwani Chaco is one of the many regional varieties of stewed fish.
Of course, there are an infinite number of varieties, probably one for every livorse housewife.
Cacciucco is a spicy and delicious fish stew.
A fish though.
It needs a wine that can be matched. . . stand up to it.
Try to satisfy it with good Beaujolais Village Nouveu (when in season).
Stewed Fish 6-
About 5 pounds of assorted seafood stewed fish (
The composition of Cacciucco depends on what is on the fish market and your supplier may help with the selection; ex.
Rock fish, sole fish, mul fish, monk fish, dog fish, tiger fish, baby squid, baby octopus, squid, Green mouth, scam skin, shrimp, etc. )
6 ripe tomatoes (skinned, de-
Seeds and chopped)
2 or 3 large cloves of garlicinger (optional)
, The same amount as garlicparsle1 glass of red wine Olive oil Salt and pepper in a pot large enough to hold all the fish and fry garlic gently (crushed)
Chopped parsley and ginger (roughly minced)
Rich in oil.
Slow down frying when garlic has turned yellow enough
Add red wine, heat it up a little and add tomatoes.
After a few minutes, add the squid, octopus and squid (
Assuming you have them, of course).
Add salt to season, then cover the lid and cook for 30 minutes.
Add water if the sauce is dry.
At this point, gradually add the rest of the fish, first the stone head fish, and then add other fish and blocks after a few minutes so that everything can be cooked evenly.
In the meantime, you will open the green mouth in a separate pan and add their water to cacciucco after the cooking is complete.
Give each plate a pair of lightly baked slices of bread and rub gently with half-cloves of garlic if you wish.
Put the fish on the bread sheet and pay attention to the fair distribution among the guests.
Make sure to add sauce to each plate as well and decorate it with a green mouth.
Hot food is served with extra toast.
The amount of ginger varies according to taste;
Instead, garlic is a necessary component of cacciucco.
Cacciucco Viareggio style name "cacciucco" is derived from the Turkish word "kaciuck", meaning minutes, for reference to stews, the ingredients in the stews are cut
When it comes to cacciucco, it is understood not only as referring to stewing fish, but also as a specific variant of Livorno.
This is because cacciucco was created in the port of Livorno in the 16 th century, and was a stew cooked by fishermen at sea with lower-value fish, which at that time had no market.
So what are we doing at viaregio?
The city, which consists of Carnival and seaside tours, has its own small port, although Livorno has a long history of fishing and cooking fish soup compared to Livorno's port.
The city produced cacciucco from the original Livonia stewed fish recipe brought by immigrants malkiji Ji 'an and Sicilian fishermen more than two centuries ago.
The government of Viareggian, while acknowledging the origin of the livoronia of cacciucco, has begun to ask the Tuscan region to formally recognize Viareggian cacciucco.
It is not only a Viareggian recipe, it is also a provocative recipe with the motto of "longevity" poor fish and "not frying.
It makes sense for professional chefs and amateurs that this knowledge and technology is constantly evolving and it is possible to make delicious dishes without using unhealthy methods, these methods do not even match the main flavor of the ingredients.
The Viareggian method can be used instead of the ability of frying to extract the taste, and can do so, that is, not to attack the taste of the ingredients, but to work with them.
As for fish, it is considered "poor" not because it lacks intrinsic value, but because of weak demand, it is cheap in the market.
Fishermen who catch the sea also spend a lot of money.
Robin is like a red fish.
However, Cacciucco does not only use "poor" fish because it is essentially a different dish and its composition depends on the availability of fish on the market.
Mul fish, Rocky fish, dog fish, shrimp are popular, while the strictly prohibited ones are higher --
Expensive fish, such as red apper fish, seabirds, scam skins, lobster, are considered to be a waste of money in contrast to dishes.
Cacciucco is a shaped plate that has to be eaten slowly, so it prefers joy at the table.
No fried, no salt, the fiber hardened.
This is a simple dish. the main ingredient is the fish itself.
After about 40 minutes, add the concentrated tomatoes, garlic, olive oil, salt and pepper.
So, what's the difference between it and cacciucco in Livonia?
The main difference is that it uses different types of fish.
The Viareggian variant of the sand fish, while the livorania uses the rock fish.
The sand fish also have a shorter cooking time, and when the dishes are almost ready, they are dipped into the broth.
Another simple difference is that the Viareggian variant uses a shorter list of ingredients in addition to canceling frying;
Fish, salt, oil, garlic, concentrated tomatoes and peppers.
The second stage is:
Add olive oil, salt and others, and cook for a while until the octopus and squid soften.
Then, in about 5 minutes or so, add the remaining fish that will cook quickly and serve immediately.
Cacciucco should be placed on a bed covered with toast (if one wishes)
The garlic in the center of the table symbolizes its traditional importance.
Not in a hurry, from the rich main course, guests can choose from a variety of fish with delicious red wine.
4:1 pound ingredients. octopus1 lb.
A kilo of small mullets2 small yanfish Rockfishdogfishsea-robin etc.