Cacciucco (Tuscan Fish Stew) II
Origin: Viareggio, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g assorted fish
- clove garlic
- hot red pepper (peperoncino)
- oil
- glass white or red dry wine
- glass water
- tomato sauce or paste
- salt
- bread
Instructions
- Pound three large garlic cloves with fresh or dried hot red pepper (no black pepper).
- Fry the paste in an earthenware pot with oil, then add a glass of liquid (one-third dry wine, rest water).
- Lay in the fish, salt, and add tomato sauce or paste dissolved in a little water.
- Boil hard, covered, without touching the fish, until cooked in a few minutes; serve with dried (not toasted) bread slices.