Cacciucco

Ingredients

• 800 g mixed fish fillets (e.g., red mullet, dragonhead, wolfs bream, pre‑deboned ready to cook)
• 30 Venus mussels
• 30 blue mussels
• 8 pre‑cooked calamari
• 4 large prawns
• 100 g carrots
• 100 g fennel
• 100 g leeks
• 100 g celery sticks
• 3 red onions
• 3 Garlic cloves
• 3 tbsp olive oil
• 2 red chili peppers
• 2 g saffron threads
• 1 tbsp Tomato Paste
• 100 ml dry white wine
• 500 ml chicken stock (from a bottle)
• 500 g crushed tomatoes
• Salt
• pepper (ground)
• Lemon juice
• 8 black olives
• 2 tbsp chopped parsley

Instructions

1. 1.

   Wash and pat dry the fish fillets. Clean and rinse the mussels. Rinse the calamari and prawns and let them drain.

2. 2.

   Wash, peel if necessary, and dice the vegetables into 1 cm cubes. Peel and mince the garlic. Wash the chili peppers, cut them lengthwise, remove seeds and white pith, and finely dice. Heat the oil in a pot, sauté the vegetables and garlic. Add chili, saffron threads, and tomato paste; pour in wine, bring to a boil, then reduce by half. Pour in chicken stock and crushed tomatoes, bring to a quick boil, simmer for 10 minutes, season with salt and lemon juice.

3. 3.

   Season the fish fillets with salt and pepper, cut into portions, and add them with mussels, calamari, prawns, and olives. Let everything simmer for another 5 minutes. Adjust seasoning with salt and pepper, sprinkle chopped parsley, and serve.