Tuscan Seafood Stew (Cacciucco)
Cacciucco is an Italian seafood stew that is associated with the coastal cities along Italy's western coast, especially those in Tuscany. It's said that the stew should contain five varieties of seafood, one for each "c" in the name of the dish.
Ingredients
- 1/4 cup olive oil extra virgen
- 1 tbsp parsley minced
- 1 tbsp sage minced fresh sage leaves
- 1/2 tsp red pepper flakes
- 5 cloves garlic
- 12 oz calamari cleaned and cut into 1″ pieces
- 12 oz octopus baby octopus, cleaned and cut into 1″ pieces
- 1 tbsp tomato paste
- 1 cup white wine vinegar
- 1 can canned peeled tomatoes (14 oz)
- 1 cup fish stock
- 1 monkfish fillets monkfish filet, cut into 2″ pieces
- 1 red snapper filet cut into 2″ pieces
- 12 oz shrimp large shell-on shrimp
- 12 oz mussels scrubbed and debearded
- 8 country bread slices (1″-thick) country-style white bread
Instructions
- Heat oil in a large saucepan over medium heat. Add parsley, sage, chili pepper flakes, and 4 cloves of minced garlic, and cook until fragrant, about 1 minute. Add calamari and octopus, and cook, stirring occasionally, until opaque, about 4 minutes. Add tomato paste, stir well, and cook until paste has darkened slightly, about 1 minute. Add wine, and cook, stirring often, until the liquid has evaporated, about 20 minutes.
- Add tomatoes along with their juice, season with salt and pepper, and cook, stirring occasionally, until seafood is tender, about 10 minutes. Stir in stock, cover, and simmer for 10 minutes. Add monkfish, and cook, covered, until just firm, about 5 minutes.
- Add snapper and shrimp to the pot and scatter mussels over top. Cook, covered, without stirring (so as not to break up the seafood), until the snapper is just cooked through and the mussels have just opened, about 10 minutes.
- Toast bread, and rub liberally with remaining garlic clove. Ladle stew between bowls, over bread or with bread on the side.
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