The Caldaro is the fish soup of Argentario.
Its name originates from the pot in which it was prepared and the unsold fish used to make it, were generally thorny and savoury as the Europena conger (Gronco or Grongo), the Blue-mouth (Scofano), the Tordo di mare, the Granita, the Greater weever, the Crab, the Sconciglio, the octopus, the cuttlefish, the mussel, the Mediterranean moray and other. The Caldaro is quite similar to the Caciucco (from Turkish küçük that means: “of small size”), Livorno, Leghorn traditional dish. All fish soups are similar in their recipes as the Caldaro that I'm going to illustrate: Gut the fish and put them in the pot, along their cooking time, together with garlic, onion, parsley, oil. Cook them in enough hot and savoury tomato gravy for 20-25 minutes. When ready, serve on toasted garlic rubbed bread and taste it with a nice glass of Argentario wine.
Caldaro modern version
I want to suggest a recipe representing the sea flavour and the culture of this territory, maintaining its ingredients. I offer it to my clients in what, I think, is its best form. I make a fish bouillabasse broth with tomato, I make it quite thick and I mix it with an electric kitchen musher. I sift it and put on the fire together with peeled small tomato and garlic with its skin. I add salt and chili pepper, I sift it again and serve it in a soup bowl with fish and little pieces of toasted garlic rubbed bread.
Di Emiliano Lombardelli Executive Chef e F&B manager of "Con Gusto" Hotel Villa Domizia Restaurant.
