“Cacciucco” italian fish soup recipe

“Cacciucco” italian fish soup recipe

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 2h (COOK TIME: 1h / PREP TIME: 1h)

cooking sketch Challenging

4 people


  • 500 g Octopus or Musky Octopus
  • 250 g Calamari
  • 250 g Squid
  • 400 g Prawns
  • 300 g Gurnard Fillets
  • 200 g Monkfish
  • 250 g Cod
  • 500 g Mutti Tomato Puree
  • 1 large spoon Mutti Tomato Paste
  • 1 Onion
  • 1 sprig Celery
  • 5 leaves Sage
  • 3-4 cloves Garlic
  • Chili Pepper
  • 1 glass Red Wine
  • 50 g Extra virgin olive oil
  • 8 slices Bread
  • Parsley
  • Extra virgin olive oil
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“Cacciucco” italian fish soup recipe: Method

  1. Wash and clean the fish. Cut the octopus, squid, and cuttlefish into pieces. Remove the shell from the prawns and its intestines. Cut the whole fish into pieces. Keep everything separate and place it aside.
  2. Chop two cloves of garlic and the sage. Also, chop the onion and the celery.
  3. In a large pot, heat the oil. Add the onion and celery and simmer for 5 minutes, then add the grinned garlic, sage, and chili pepper. Keep stirring for one minute.
  4. Add the octopus, which has the longest cooking time. Mix well and let it cook for 20 minutes.
  5. Add the squid and cuttlefish to the octopus. Add the red wine and stir.
  6. Now add a spoonful of Mutti Tomato Concentrate and 500g of Mutti Tomato Puree. Season with salt and cook for 20 minutes.
  7. Add the fish for the soup (monkfish, cod, and gurnard) and cook for 5 minutes, finally add the prawns for the last 5 minutes of cooking.
  8. Toast some slices of bread and flavor them with garlic, while rabbing it on the bread. Place the slices of bread on serving plates and pour the soup over them.
  9. Serve with a drizzle of raw oil and chopped parsley

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Also made with: Passata

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