Viareggio Seafood Stew Cacciucco alla Viareggina
This is a variant of the famous soup made of Livorno on the coast of Versilia.
The difference between the fish soup to Livorno and Viareggio, is in fish, from the rocks in Livorno, from sand in Viareggio .
The Livornese fish soup has a stronger flavor, the sauce is done with a lots of garlic. Viareggio is one of the lightest, nothing fried, garlic, and cook the fish has a more rapid near the end.
Makes: 4 servings
18 oz of Octopus
15 oz of Cuttlefish
10 oz of Mantis Shrimp
1 5 oz Smooth-hound
2 7 oz Blue fish
2 5 oz of Atlantic horse mackerel or Tub gurnard , and poor fish as you like
4 tablespoons of etravergine olive oil
4 cloves of garlic
3 tablespoons tomato paste
Stale Tuscan bread sliced and toasted
Clean the fish, deboned, cut into pieces, with scraps heads, bones prepare a broth in which then put them to cook the octopus, cuttlefish and smooth-hound fish .
No saute, no salt,
Only after about forty minutes, add tomato paste, whole garlic, olive oil, salt and pepper.
Wait until you get a good softness of the octopus and cuttlefish (the smooth-hound fish discarded completely and enriches the broth). Finally, throw the remaining pieces of fish cooked in a short time, five minutes, then serve immediately, with the fish soup served on a bed of sliced bread (with garlic on, if you like)