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. Last Updated: 07/27/2016

Chef's Secrets: Cacciuco

MT
Bocconcino's head chef Kirill Karmalov shares a recipe for a traditional Italian soup.

For two portions:

100g tomato sauce
100g octopus
50g mussels
10g each onion, celery, fennel
2 gloves fresh garlic
1 sprig rosemary
50g cherry tomatoes
seabass -- half a fish, chopped into pieces
dorado -- half a fish, chopped into pieces
80g calamari
500g fish stock
30g white wine
parsley
salt, pepper

Lightly fry the octopus, mussels, onion, celery and fennel in olive oil. Add white wine, then the fish stock. Boil for about 30 minutes over a medium flame. Then add cherry tomatoes and boil for another 30 minutes, stirring periodically. Next, add the tomato sauce and boil for 15 minutes before adding the calamari and fish pieces. Cook for another 15 minutes, then add parsley, salt and pepper to taste. Serve with garlic bread.