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Livorno: Sauro┬┤s Cacciucco di Pesce

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Livorno: Sauro┬┤s Cacciucco di Pesce
    Posted: 29 December 2012 at 08:49
Buonasera, Good Evening,
 
With the holiday season fully exploding on the Mediterranean, shellfish and fin scale fish are highly abundant throughout the Adriatic, Aegean, Atlantic and the Mediterranean Sea. This recipe hails from a coastal resort city called Livorno, Tuscany or heaven on earth.
 
Photo by: Overto - www.panoramio.com
LIVORNO, TUSCANY - Rough Sea Day.  
 
 
 
The Ristorante Di Sauro Brunicardi ( Sauro Brunicarlo is the Chef & Owner ) sits 50 metres from the sea, and thus, that in itself, makes it all the more special.
 
CACCIUCCO denotes spiced seafood soup and PESCE is fish.  
 
This is often made with scorpion fish, lobster, scampi, shrimp and swordfish in Tuscany; however, all varieties of firm white fish and shellfish varieties work wonderfully. Here is the recipe from from SAURO BRUNICARDI RISOTORANTE.
 
SAURO┬┤s  CACCIUCCO DI PESCE ... LIVORNO, TUSCANY ...
 
LIVORNO SPICED FISH & SHELLFISH SOUP ...
 
 
11 ounces of swordfish ( 320 grams )
7 ounces of Eel ( 200 grams; can sub squid )
7 ounces of Coral colored Trout ( 200 grams )
4 large Crabs or sub Monkfish or Angler as it is called in the U.K. or sub Extra Jumbo Shrimp
11 1/2 oz. red ripe tomatoes
3 cloves garlic
20 Cl. Dry White Italian Wine
1 hefty pinch of fresh minced Parsley fresh
1 pinch of red pepper flakes or red chilie pepper of availability and choice
Evoo
salt and freshly ground white, black, rose and green peppercorns
 
FISH BROTH
 
the head of a trout or similar
1 stalk of leek
1/2 carrot
1/2 onion or 2 small shallots
3 Basil Leaves Fresh
Salt
 
TO ACCOMPANY
 
fresh minced parsley
country hot oven warm bread
Evoo
extra salt
Sparkling white Italian wine for example: Prosecco or similar / or Cava
 
1) Have the fish monger, skin, peel and chop the eel in 1 inch arcs
2) open the trout and sack the skeleton
3) separate the fillets in half  and rinse well, and pat dry thoroughly
4) Now, we are going to prepare the stock into broth:  boil salted water, leek diced finely, peeled and diced finely carrot, the minced onion or shallot, and the basil leaves, salt and the head of the trout or other fish variety; simmer on low slow flame 40 mins.
5) In the meantime; slice all the shellfish that needs slicing and slice the swordfish 
6) saut├ę the garlic cloves minced in Evoo and add the parsley & the red chilie pepper. Then add the swordfish, the eel, the crabs and the trout, shrimp and scampi and saut├ę for 5 mins. stirring consistently without stopping
7) now, add the tomatoes minced and peeled and seeded; and continue saut├ę-ing 6 to 7 mins.
8) Prepare the stock to be refined in a strainer with cheesecloth and
add the saut├ęed fish, and shellfish chosen into the broth, and simmer 10 mins. exactly on low slow simmer flame
9) Prepare the bowls:  toast bread with Evoo under broiler; and add a hefty slice of bread to each bowl and then, gradually pour the broth and ladle fish / shellfish into each bowl
10) garnish with parsley
 
This is delightful and a very festive dish, and quite versatile; as one can prepare with the fish and / or shellfish they delight in.
 
Kind regards and Happy New Year,
Margi.  
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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