Cacciucco - Tuscan Seafood Stew

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 2 bay leaves 2 bay leaves
• 1 pound (450g) mixed seafood (cod, snapper, monkfish, clams, mussels, shrimp) 1 pound (450g) mixed seafood (cod, snapper, monkfish, clams, mussels, shrimp)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, celery, and red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the crushed tomatoes, fish or vegetable broth, white wine, saffron, thyme, rosemary, and bay leaves to the pot. Stir well to combine.
3. 3.
   Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld together.
4. 4.
   Add the mixed seafood to the pot and gently stir to submerge the seafood in the broth. Season with salt and pepper to taste.
5. 5.
   Cover the pot and let the stew simmer for about 10-15 minutes, or until the seafood is cooked through and the clams and mussels have opened.
6. 6.
   Remove the bay leaves from the stew. Serve the Cacciucco hot, garnished with fresh parsley.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and of high quality. Clean the clams and mussels thoroughly before adding them to the stew to remove any sand or grit.

Tips & Tricks

• For a richer flavor, you can add a splash of brandy or cognac to the stew before adding the seafood.
• Serve the Cacciucco with crusty bread to soak up the delicious broth.
• Feel free to customize the seafood selection based on your preferences and availability.

Serving advice

Cacciucco is best served hot in individual bowls, allowing each person to savor the flavors and enjoy the tender seafood. Accompany it with a side of crusty bread to mop up the savory broth.

Presentation advice

To present Cacciucco beautifully, ladle the stew into individual bowls, making sure to distribute the seafood evenly. Garnish each bowl with a sprinkle of fresh parsley for a pop of color. Serve with a side of crusty bread on a rustic wooden platter for an authentic touch.