Cacciucco Fish soup

Cacciucco Fish soup
– Recipe for 2 people
– Get 200 g of white fish (anglerfish or cod) and cut into big chunks
– Get 1 mackerel and 1 red gurnard, and clean them, keeping the heads and the spine. Remove all bones from the Red gurnard
– Get 1 squid and 1 cuttlefish, clean them, and chop them into pieces (a great addition is a small octopus)
– Get 100 g of mussels and 4 big shrimps, and clean the shrimps, keeping the heads and shells
**Fish stock**
– Chop 1 carrot and 1 celery stick in big chunks, and clean 2 cloves of garlic
– Add the veggies and the fish scraps in a pot, add 2 tablespoons of oil and 1 teaspoon of salt
– Let it roast 5 minutes on a vivid flame
– Add 1 liter of water, bring to a boil, then simmer for 1 hour
– Add 1 glass of white wine, simmer for another 10 minutes
– Filter the stock with a sieve
**Cacciucco**
– Put the mussels in a hot pan with a tablespoon of olive oil, cover with a lid, and let the mussels open (about 5 minutes at very high flame)
– Keep 4 mussels with the shell and remove the shells from all others
– In a hot pan with a splash of oil, place the shrimps and roast them 30 seconds per side
– In the same pan, add 1 chopped onion, 1 chopped clove of garlic, and a pinch of crushed chili peppers. Let them soften for 2 minutes
– Add the squids and cook them 5 mins at high temperature, turning often
– Add 1 glass of white wine and let it reduce
– Empty 1 can of peeled tomatoes in a bowl and crush them with your hands (warning, they may explode! Pinch them before with a fork or a knife)
– Add the tomatoes to the pan with a pinch of salt and a pinch of pepper
– Add about 400 ml of the fish stock (you may need to add more later)
– Cover and let it cook on a moderate flame for 30 minutes
– Add the white fish (anglerfish or cod), cover again, and let it cook 15 minutes
– Add the makerel and the gurnard fillets, cover, and let cook 10 minutes
– Add the mussels and the shrimp; let cook 5 minutes without the lid
– You may want to add more fish stock if needed or add a tablespoon of tomato concentrate in case it is not red enough
**Serving**
– Get 4 slices of rustic bread
– Place them under the broiler for about 5 minutes (time varies a lot here depending on your broiler) until they are crunchy and toasted on one side
– Put 2 slices of bread in each dish
– Add the various types of fish, and then cover with the tomato fish sauce
– Decorate each dish with 2 mussels with the shells and some parsley

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Music is Essaouira fishmarket by olleaugust / Olle August from Pixabay