Tuscan Seafood Stew (cacciucco)
Tuscan Seafood Stew, also known as Cacciucco, is a traditional Italian dish hailing from the coastal region of Tuscany. This rich and flavorful stew is a seafood lover's dream, featuring a variety of fresh fish and shellfish simmered in a savory tomato broth.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 2 cups fish or seafood stock
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound mixed seafood (such as shrimp, mussels, clams, and firm fish)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Stir in the red pepper flakes, then pour in the white wine. Let it simmer for a few minutes to reduce.
- Add the crushed tomatoes, fish or seafood stock, oregano, thyme, and bay leaf. Bring the mixture to a simmer and let it cook for 30 minutes.
- Gently add the mixed seafood to the pot, and simmer for an additional 10-15 minutes until the seafood is cooked through.
- Season with salt and pepper to taste. Discard the bay leaf.
- Serve the seafood stew hot, garnished with chopped fresh parsley.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large Pot Wooden Spoon Ladle
Tools
Knife Cutting Board Saucepan
Serving suggestions
Serve the Tuscan Seafood Stew with crusty bread for dipping into the flavorful broth.
Tips & tricks
For the best flavor, use a variety of fresh seafood and shellfish in the stew. Adjust the spice level by adding more or less red pepper flakes to suit your preference.
Cost
$25