Caciucchino – Seafood soup
In the meantime, fry a slightly crushed clove of garlic and the chilli pepper in a large casserole over a low heat. Eliminate the garlic and add the squid, pieces of scorpionfish and the Petti chopped tomatoes - tomato chunks. Season to salt and leave to cook over a low heat for 10 minutes.
When the broth is ready, sieve it and add to the cooked fish. Bring to the boil and cook for 5 minutes then add the mussels and cleaned scampi. Simmer for another 5 minutes, season again if necessary and serve the Cacciucco with slices of toasted bread.
Ingredients for 4 people
600 gm cleaned squid rings
500 gm scorpionfish fillet or fresh-caught fish
400 gm Petti chopped tomatoes - tomato chunks
Half a glass of white wine
2 cloves of garlic
1 brown onion
1 chilli pepper
extra virgin olive oil