Cacciucco
Cacciucco is a traditional Italian fish stew native to the western coastal towns of Tuscany and Liguria. It is especially associated with the port city of Livorno in Tuscany.
Ingredients - Serves 4
- Toasted bread - To serve
- Parsley - For garnish
- Salt and pepper - To taste
- Mixed seafood - 1.5 kg
- Fish stock - 4 cups
- White wine - 1 cup
- Tomato paste - 2 tablespoons
- Red pepper flakes - 1/2 teaspoon
- Garlic - 2 cloves, minced
- Onion - 1, finely chopped
- Olive oil - 2 tablespoons
Let's Get Started
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, and red pepper flakes and cook until the onion is soft, about 5 minutes.
- Stir in the tomato paste and cook for another 2 minutes.
- Pour in the white wine and let it simmer until it has almost completely evaporated.
- Add the fish stock and bring the mixture to a boil.
- Add the mixed seafood, cover the pot, and simmer for about 20 minutes, or until the seafood is cooked through.
- Season with salt and pepper to taste.
- Serve the cacciucco hot, garnished with parsley and accompanied by toasted bread.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 400
- Fat: 15g
- Carbs: 30g
- Protein: 35g
- Sodium: 1200mg
- Sugar: 5g
