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Caciucco Remix

Caciucco Remix

Name: Caciucco Remix
Yield: 4 persons
Ingredients: 8 prawns; 20 mussels; 20 clams; 2 tub fish; 2 red mullet; 2 squids; 1 scorpionfish; 4 baby octopuses; 600g Whole Unpeeled Yellow Datterino Tomatoes In Own Juice; 8 Mid-Dried Small Tomatoes "Gourmet" in Sunflower Oil; q.s. Pitted "Taggiasche" Olives In Extra Virgin Olive Oil; Himalayan Salt Pure; Chili Oil; q.s. Rubino Paprika, Delicatess; bread croutons; 1 egg; 2 eggs yolk; 45g sugar; 1 tea spoon Millefleur Honey From Valtellina; 30g flour; 20g peanuts oil; 10g milk; 2g suid ink

Ingredients for 4 persons

8 prawns
20 mussels
20 clams
2 tub fish
2 red mullet
2 squids
1 scorpionfish
4 baby octopuses
600g Whole Unpeeled Yellow Datterino Tomatoes In Own Juice
8 Mid-Dried Small Tomatoes "Gourmet" in Sunflower Oil
q.s. Pitted "Taggiasche" Olives In Extra Virgin Olive Oil
Himalayan Salt Pure
Chili Oil
q.s. Rubino Paprika, Delicatess
bread croutons

ingredients for squid ink sponge

1 egg
2 eggs yolk
45g sugar
1 tea spoon Millefleur Honey From Valtellina
30g flour
20g peanuts oil
10g milk
2g suid ink

Method

To make the sponge mix all ingredients, sieve and place in a kitchen siphon. Rest for at least three hours.
Half-fill a plastic cup with a hole in the bottom and cook in the microwave for about 30 seconds.
Clean and portion the fish. Make a fish sauce with chilli oil, vegetables to taste, the bones and the yellow dates. Cook, strain and season.
Make a fish sauce with chilli oil, vegetables to taste, the bones and the yellow dates. Cook, strain and season.
Assemble the dish by arranging the yellow fish soup at the base, intersperse the various fish perfectly cooked and complete with sweet paprika bread croutons and gourmet tomatoes.
Garnish with the squid ink sponge.