Fish soup without bones
Halfway between a Tuscany caciucco and Provence bouillabaisse, such as Liguria, our fish soup is served strictly without bones.
We use boned and filleted fish of the day to make up the base.
It should be cooked for about an hour with tomatoes, fish stock and bouquet of fresh aromatic herbs (oregano, marjoram, thyme). At the end of cooking we add squits and cuttlefish cut in strips, mussels, clams and shrimps.
We garnish the plate with three thick slices of toasted bread flavoured with extra virgin olive oil and oregano.
Our dishes
The host recommends
Bacilò Bio VìoRosso delle colline savonesi i.g.t. Bastia d’Albenga (SV) 2010
Red wine from the Albenga hills with addition of granaccia that removes asperity and gives softness.
Slightly spicy scents of ripe red fruit. Refined and persistent is a worthy companion of our rich and tasty soup.
Did you know that...
Cacciucco is a typical fish soup of the coast of Viareggio and involves the use of different fish that are cooked at different times depending on the size and type, apart from bone fish also shellfish and whole crustaceans are used. The bouillabaisse (pronounced bugliabèss) is a French soup, here the fish is filleted and cooked in advance, then cut into small pieces and blended with the broth.
It is very fine and liquid soup that is enriched with croutons sprinkled with reddish spicy sauce of rouille, which in French means rust.
