Cacciucco (Tuscan Seafood Stew)

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 2 cups fish stock
• 1 pound mixed shellfish (mussels, clams, shrimp)
• 1 pound firm white fish (like cod or hake), cut into chunks
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook until softened.
2. 2 Add garlic and red pepper flakes, sauté for 1 minute.
3. 3 Pour in white wine, scraping up any browned bits. Add crushed tomatoes and fish stock; bring to a simmer.
4. 4 Add shellfish and cook until they begin to open. Add fish chunks and thyme.
5. 5 Simmer gently until seafood is cooked through. Season with salt and pepper to taste.
6. 6 Garnish with parsley before serving.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Wooden spoon

Variations

• Add potatoes for a heartier stew.
• Incorporate fennel for an authentic touch.

Substitutions

• If white wine is not available, substitute with additional fish stock and a splash of lemon juice.

Pairings

• Pairs wonderfully with a chilled white wine like Pinot Grigio.
• Serve with a crusty baguette on the side.

Nutrition

Tips

• Scrub shellfish well before cooking. Discard any that do not close when tapped.
• For the best flavor, use fresh herbs if available.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently, adding a splash of water or stock if needed.

Serving Suggestions

• Serve with crusty bread and a fresh green salad.
• A squeeze of lemon adds a nice brightness to the stew.

FAQ