Name: Cacciucco – Tuscan seafood stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 4 tablespoons extra-virgin olive oil; 1 (28-ounce) can crushed tomatoes; 3 garlic cloves, minced; 1-2 teaspoons red chili flakes (adjust to taste); 1 cup dry white wine; 2 cups fish stock or clam juice; 1 (28-ounce) can crushed tomatoes; 1 tablespoon red wine vinegar; 1 bay leaf; pound mixed fish fillets (such as cod, halibut, sea bass), cut into chunks; 1 pound mixed shellfish (such as shrimp, mussels, clams), cleaned and debearded if necessary; Salt and freshly ground black pepper to taste; Fresh parsley, chopped for garnish; Slices of crusty bread, toasted and rubbed with garlic

AuthorJulia ForesekCategoryItalian, Main Course, Seafood & Shellfish, Slow Cooked & Braised DishesDifficultyIntermediate

Yields4 Servings

Prep Time20 minsCook Time35 minsTotal Time55 mins

4 tablespoons extra-virgin olive oil

1 (28-ounce) can crushed tomatoes

3 garlic cloves, minced

1-2 teaspoons red chili flakes (adjust to taste)

1 cup dry white wine

2 cups fish stock or clam juice

1 (28-ounce) can crushed tomatoes

1 tablespoon red wine vinegar

1 bay leaf

pound mixed fish fillets (such as cod, halibut, sea bass), cut into chunks

1 pound mixed shellfish (such as shrimp, mussels, clams), cleaned and debearded if necessary

Salt and freshly ground black pepper to taste

Fresh parsley, chopped for garnish

Slices of crusty bread, toasted and rubbed with garlic

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.

Ingredients

4 tablespoons extra-virgin olive oil

1 (28-ounce) can crushed tomatoes

3 garlic cloves, minced

1-2 teaspoons red chili flakes (adjust to taste)

1 cup dry white wine

2 cups fish stock or clam juice

1 (28-ounce) can crushed tomatoes

1 tablespoon red wine vinegar

1 bay leaf

pound mixed fish fillets (such as cod, halibut, sea bass), cut into chunks

1 pound mixed shellfish (such as shrimp, mussels, clams), cleaned and debearded if necessary

Salt and freshly ground black pepper to taste

Fresh parsley, chopped for garnish

Slices of crusty bread, toasted and rubbed with garlic

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.

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.

Cacciucco – Tuscan seafood stew

Ingredients Directions

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