TOP 4 Italian recipes with photos of making Tuscan cacucco soup at home. Culinary tips and secrets. Video recipes.
In some regions of Italy, it is not pasta that is much more popular, but soup. For example, in the Tuscany region, every resident knows how to cook Tuscan cacucco soup, which is traditionally made from several types of fish. It is believed that the more seafood in the soup, the richer its taste. This dish is rightfully the most interesting in the Italian region of Tuscany. We will tell you about how to cook Tuscan soup correctly in this article.
Cooking tips and subtleties
- Initially, cacucco soup was made from fish leftovers and scraps. But the traditional recipe today has 13 marine life. These are moray eels, shark, goby, horse mackerel, sepia, sultanka, rock perch, sea rooster, eel, shrimp, octopus, mussels, lobster. However, most Italian chefs limit themselves to 5-7 types of seafood.
- The consistency of the Tuscan soup is reminiscent of goulash. Therefore, it can be served to the table not only as the first, but also as the second dish.
- Usually they make a platter of fish chowder with seafood, broth and tomato sauce. But also the soup is complemented with all kinds of beans, tomatoes, vegetables, lentils, peas, pearl barley, barley grains.
- Some chefs add red wine to the soup.
- The Tuscan puree soup is thick and rich. When serving such a soup, it is recommended to add one type of seafood to the plate and sprinkle with fresh parsley or basil.
Seafood soup
Unusually tasty, tomato and thick Italian Tuscan soup with seafood. Such a dish with fresh crispy ciabatta will become a real decoration of the festive table.
- Caloric content per 100 g - 159 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Seafood - 1 kg
- Cod fillet - 700 g
- Dry white wine - 2 tbsp.
- Fish broth - 1 l
- Butter - 150 g
- Bay leaf - 2 pcs.
- Ground black pepper - to taste
- Tomatoes in their own juice - 700 g
- Dried oregano - 0.5 tsp
- Salt to taste
- Shrimps - 1 kg
- A clove of garlic - 2 pcs.
- Dried thyme - 0.5 tsp
- Dried basil - 1 tablespoon
- Onions - 2 pcs.
Cooking Tuscan Seafood Soup:
- Melt the butter in a large saucepan over medium heat.
- Peel the onions and garlic, wash, chop finely and add to the pan. Simmer over low heat, stirring occasionally, until the onion is soft and transparent.
- Add the tomatoes and juice to the saucepan and mash them lightly.
- Pour in fish broth, water and wine. Add bay leaves, basil, thyme, and oregano.
- Stir well, cover the pan with a lid and simmer over low heat for half an hour.
- Defrost frozen seafood with shrimps and add to the soup.
- Cut the cod fillet into cubes, place in a saucepan and bring to a boil.
- Reduce heat to low, cover the pot and cook for 5-7 minutes.
- Pour ready-made Tuscan seafood soup into bowls and serve with warm, crispy bread.
Tuscan tomato and bean soup
Tuscan tomato seafood soup with beans, vegetables, lots of fish and seafood. The products for cooking are affordable, the recipe is simple, and the result is rich and tasty.
Ingredients:
- Seafood cocktail - 500 g
- Perch - 300 g
- Shark - 300 g
- Tuscan mix of beans and cereals - 350 g
- Fresh tomatoes - 2 pcs.
- Potatoes - 2 pcs.
- Carrots - 2 pcs.
- Leeks - 1 pc.
- Celery - 1 pc.
- Garlic - 1 pc.
- Olive oil - 3 tablespoons
- Spices and herbs (thyme, sage, rosemary, bay leaf) - to taste
- Salt to taste
- Ground black pepper - to taste
Making Tuscan Tomato and Bean Soup:
- The Tuscan blend consists of lentils, yellow peas, white beans, mung bean and barley. You can buy it ready-made, or make a mixture at home. To do this, mix all the ingredients in equal proportions. Then fill everything with cold water and leave in water overnight.
- Finely dice the peeled carrots, garlic, celery and leeks and fry in olive oil until tender. When the onions are clear, remove the skillet from the heat.
- With the expanded Tuscan mixture, drain the water and place in a saucepan along with the fried vegetables. Fill everything with water, salt, put on fire and cook for half an hour.
- Peel the potatoes, wash, cut into medium cubes, send to the soup and cook for 15 minutes.
- Defrost the seafood cocktail, cut the perch and shark fillets into pieces and send to the pan.
- Pour boiling water over the tomatoes, remove the skin, cut into small cubes, add to a saucepan with boiling vegetables and cook for 10 minutes.
- Chop the greens and put in the soup, salt, pepper, season with spices and continue to cook for another 10 minutes.
Minced meat soup
Tuscan Italian minced meat soup will become your favorite first course. It is spicy and satisfying. It turns out to be very nutritious, easy to prepare, and the taste is excellent. It will warm the cold and rainy weather and fill the body with energy.
Ingredients:
- Minced pork or beef - 250 g
- Boiled-frozen shrimps without shell - 500 g
- Potatoes - 3 pcs.
- Bulb onions - 1 pc.
- Garlic - 2 cloves
- Cream, 15% fat - 200 ml
- Butter - 50 g
- Hard cheese - 30 g
- Dry Italian herbs - 1 tsp
- Salt - 1 tsp
- Ground black pepper - 1/4 tsp
- Ground paprika - 1 tsp
- Sugar - 1 tsp
- Fresh parsley - 2-3 sprigs
- Water - 1.5 l
Cooking Tuscan Minced Meat Soup:
- Stir, add peeled garlic grated on a fine grater and fry for 5 minutes.
- Pour water into a saucepan, bring to a boil and put peeled potatoes, cut into large cubes. Cook until cooked for 15 minutes and blend with a hand blender in the broth into a homogeneous puree.
- Finely chop the peeled onions and fry in the remaining butter in another pan until golden brown. Add it to a saucepan and cook for 3 minutes.
- Defrost shrimps and send to soup.
- Next, pour in the cream, boil and cook for 5 minutes.
- Melt the butter in a skillet and add the minced meat. Chop fresh parsley and add to the pan. Season with sugar, paprika, Italian herbs, salt and black pepper. The meat will decrease in volume, acquire a beautiful color and aroma. Then put it in a saucepan.
- Season with salt and pepper and cook for 10 minutes.
- Leave the prepared Tuscan creamy soup with minced meat for 5-7 minutes.
- Pour it into portioned bowls and garnish with finely grated cheese.
Bean soup
Italian Tuscan soup can be cooked with white or red beans. With any beans, the dish is very satisfying, healthy, rich, warming and refreshes in a special way with its bright notes of taste.
Ingredients:
- Pollock fillet - 300 g
- Squids - 200 g
- Beans - 225 g
- Bulb onions - 1 pc.
- Garlic - 2 cloves
- Tomato paste - 2, 5 tablespoons
- Pasta - 100 g
- Olive oil - 2 tablespoons
- Rosemary - 0.5 tsp
- Parmesan cheese - 50 g
- Salt - 1 tsp
- Ground black pepper - 1/4 tsp
Cooking Tuscan Bean Soup:
- Wash the pollock fillet, cut into pieces, cover with water and cook. Add the paste after 15 minutes.
- Soak the beans in cold water and leave overnight. Then drain the liquid, pour fresh and cook over low heat until cooked for 1 hour. Tip the beans onto a strainer to drain the water and send them to the saucepan.
- Heat the olive oil in a skillet and fry the finely chopped onions over low heat for 10 minutes. After a minute, add chopped garlic, tomato paste and rosemary. Stir, simmer for 5 minutes and place in soup.
- Defrost the squid, cut into pieces and send to the soup. Bring to a boil and cook, stirring occasionally, over low heat for 5 minutes.
- Serve ready-made Tuscan bean soup sprinkled with Parmesan cheese.
