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CACCIUCCO

THE CACCIUCCO IS A TYPICAL DISH PREPARED IN LIVORNO
THIS IS A RECIPE WITHOUT FISHBONES!!

INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME: 30 MIN          COOKING TIME: 90 MIN          SERVINGS: 4          COST: HIGH
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1 MEDIUM OCTOPUS, SKINNED AND CUT IN PIECES

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1 POUND PRAWN, CLEANED. KEEP THE SHELLS BUT DISCARD THE HEADS

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2 LARGE SQUID, CLEANED AND CUT IN PIECES, KEEP THE PARTS YOU WILL NOT USE, BUT NOT THE INTERIOR

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DISCARDED PIECES OF THE PRAWN AND SQUID

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1 ONION, CHOPPED

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2 GARLIC CLOVES, FINELY CHOPPED

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SAGE

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RED PEPPER, CRUSHED

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5 TBLSPOONS EXTRA VIRGIN OLIVE OIL

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1 TBLSPOON CHOPPED PARSLEY

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1 CAN DICED TOMATOES

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1 CAN TOMATO PASTE

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1/2 CUP RED WINE

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SLICES OF ITALIAN BREAD, TOASTED

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1 GARLIC CLOVE, TAKE OUT THE INSIDE PART

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SALT TO TASTE

RECIPE

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PLACE THE DISCARDED PEACES OF SQUID AND PRAWNS IN A FOUR QUART SAUCE PAN WITH WATER AND SALT. BRING TO BOIL.

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IN A LARGE FRY PAN, OVER MEDIUM HEAT, PLACE THE OLIVE OIL, ONION, GARLIC, RED PEPPER AND SAGE

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ADD THE PARSLEY AND COOK UNTIL THE ONION IS TRANSLUCENT

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ADD THE FISH AND STIR. COOK ABOUT 5 MINUTES

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ADD THE RED WINE AND COOK 5 ABOUT MINUTES LONGER

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ADD THE DICED TOMATOES AND TOMATO PASTE

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ADD THE BROTH YOU MADE WITH THE DISCARDED PARTS OF THE FISH. ABOUT 2 CUPS, ENOUGH TO COVER THE FISH

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COOK UNTIL THE LIQUID IS REDUCED, BUT IT'S NOT SUPPOSED TO BE DRY, ABOUT 1 HOUR OR UNTIL THE FISH IS TENDER. IF IT DRIES TOO MUCH ADD MORE BROTH.

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RUB THE GARLIC ON THE TOASTED BREAD

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PLACE THE BREAD IN THE DISHES

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COVER THE BREAD WITH FISH AND SERVE THE CACCIUCCO HOT.
​THIS RECIPE IS MADE WITH FISH THAT DO NOT HAVE FISHBONES, BUT THE ORIGINAL RECIPE CALLS FOR THEM. I PERSONALLY PREFER NOT HAVING TO LOOK FOR FISHBONES IN MY CACCIUCCO. 

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  • recipes
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