Estimated Nutrition (whole recipe, rough)
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Octopus | not in our table | 0 |
| Squid | not in our table | 0 |
| Cuttlefish | not in our table | 0 |
| Eel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2.5 kg [5 lb] assorted fish (scorpion-fish
- red mullets
- octopus
- totani (small members of the squid family: if unavailable use baby squid or cuttlefish)
- eel
- conger-eels
- mussels etc. depending on season)
- 500 g [1 lb] tomatoes
- 5 tbsp olive oil
- 1 cup red wine
- 1 onion
- 1 stick celery
- 2 cut cloves garlic
- 1 tbsp chopped parsley
- 8 toasted slices crusty dark bread
- salt
- freshly ground pepper
Directions
Finely chop the onion, celery and 1 clove garlic and fry gently in a large pan.
Add the tomatoes (peeled, seeded and chopped), parsley, wine and 1 litre [1 scant pt] water.
Season with salt and pepper and leave to boil for about half an hour.
When the liquid has thickened, add the fish to the pan, starting with the toughest varieties.
Continue to cook over a low heat for about 15 minutes taking care never to move the fish to avoid breaking it.
Rub the bread slices with the remaining garlic, transfer to soup bowls then ladle over the fish with its broth.
The Cacciucco is the richest, tastiest and most substantial of a wide variety of Tuscan soups.
It is easier to digest.