Experience the flavors of Tuscany with our easy Cacciucco recipe. This classic Italian fish stew is brimming with seafood, simmered in a garlic-tomato sauce, and perfect for a comforting meal. Dive into this traditional dish that brings the Italian seaside to your table with every spoonful. It’s a no-fuss, delicious feast for any day of the week.
AuthorJulia ForesekCategoryItalian, Main Course, Seafood & Shellfish, Slow Cooked & Braised DishesDifficultyIntermediatePrepare the Base:
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red chili flakes, and sauté until the onion is soft and translucent, about 5 minutes
Deglaze with Wine:
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half.
Add Tomatoes and Simmer:
Stir in the crushed tomatoes, fish stock, red wine vinegar, and bay leaf. Bring to a simmer and cook for 20 minutes to allow the flavors to meld.
Cook the Seafood:
Add the fish chunks to the pot, and simmer gently for 5 minutes. Then add the shellfish (shrimp, mussels, and clams), cover the pot, and cook until the shellfish open, about 5-7 minutes. Discard any shellfish that do not open.
Season and Serve:
Season the stew with salt and pepper to taste. Remove the bay leaf. Ladle the stew into bowls, ensuring each serving has a mix of fish and shellfish. Garnish with chopped parsley.
Serve with Toasted Bread:
Serve immediately with slices of toasted bread that have been rubbed with garlic.
Ingredients
Directions
Prepare the Base:
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red chili flakes, and sauté until the onion is soft and translucent, about 5 minutes
Deglaze with Wine:
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half.
Add Tomatoes and Simmer:
Stir in the crushed tomatoes, fish stock, red wine vinegar, and bay leaf. Bring to a simmer and cook for 20 minutes to allow the flavors to meld.
Cook the Seafood:
Add the fish chunks to the pot, and simmer gently for 5 minutes. Then add the shellfish (shrimp, mussels, and clams), cover the pot, and cook until the shellfish open, about 5-7 minutes. Discard any shellfish that do not open.
Season and Serve:
Season the stew with salt and pepper to taste. Remove the bay leaf. Ladle the stew into bowls, ensuring each serving has a mix of fish and shellfish. Garnish with chopped parsley.
Serve with Toasted Bread:
Serve immediately with slices of toasted bread that have been rubbed with garlic.
Notes
Perfect Wine Pairing
For a perfect wine pairing with Cacciucco, consider a Vermentino. Vermentino, with its crisp acidity, minerality, and citrus notes, complements the rich flavors of the seafood stew without overwhelming them. Its lively character and aromatic profile will enhance the spicy and savory elements of the dish, making for a harmonious dining experience. A well-chilled glass of Vermentino will cut through the richness of the stew, balancing the hearty flavors with its refreshing finish.
