Meditteranean: Bouillabaisse,Brodetto,Cassola & Cacciucco

[Alexandria Profile]

War Garden,

The key ingredients in a Brodetto, Cassola and a Cacciucco are as follows:

CAN BE VARIED ACCORDING TO SEASON AND LOCALITY:
400 Grams of Monkfish
4 Norway bay lobsters ( scampi )
500 grams of ray fish
2 squids ( 200 grams )
12 extra large prawns
6 red ripe vine tomatoes
1 / 2 Green bell pepper or horn pepper
1 red bell pepper
garlic, salt and freshly ground pepper to taste
White wine of choice ( shot glass or 2 )
Italian extra virgin olive oil
CAN SUB MONKFISH FOR: Fresh mussels and clams, lobster, crab etcetra ..
Fresh parsley and other Mediterrean herbs of choice ..

So, it is prepared in earthenware or what we call a "CAZUELA" (a Deep terracotta color clay cooking vessel )
and it is prepared on top of stove slow low flame or vitro ceramic ..

CAN add leek, shallot, onion or potatoes as well and shellfish or fish stock .. Each región prepares it different however, these are the basic ingredients which can be substituted .. The key is the "sofrito " which is starting with the Evoo and the bell peps and your garlic and leek or onion and tomatoes and creating your base for the wine and shellfish stock and once this is done, the shellfish and the fish are cooked in this sauce ..

Have a nice weekend.