Cacciucco alla Viareggina

Ingredients

• 500g (1.1 lb) mixed seafood (such as fish fillets, shrimp, mussels, clams, and squid) 500g (1.1 lb) mixed seafood (such as fish fillets, shrimp, mussels, clams, and squid)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250ml (1 cup) fish or vegetable broth 250ml (1 cup) fish or vegetable broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon red pepper flakes (adjust to taste) 1 teaspoon red pepper flakes (adjust to taste)
• 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: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat 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 canned tomatoes, fish or vegetable broth, dried oregano, dried thyme, and red pepper flakes to the pot. Season with salt and pepper to taste. Simmer for 15 minutes to allow the flavors to meld together.
3. 3.
   Cut the fish fillets into bite-sized pieces and clean the seafood (remove shells, beards, etc.).
4. 4.
   Add the fish and seafood to the pot, ensuring they are submerged in the broth. Cover and simmer for 10-15 minutes, or until the seafood is cooked through and the flavors have melded together.
5. 5.
   Taste and adjust the seasoning if needed. Serve the Cacciucco alla Viareggina hot, garnished with fresh parsley. Enjoy with crusty bread.

Treat your ingredients with care...

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

Tips & Tricks

• For a more intense flavor, you can add a splash of white wine to the stew before simmering.
• Serve the Cacciucco alla Viareggina with a drizzle of extra virgin olive oil for an extra touch of richness.
• Don't overcook the seafood to maintain its tenderness and prevent it from becoming rubbery.
• Feel free to customize the seafood selection based on your preferences and availability.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Cacciucco alla Viareggina in deep bowls, ensuring each serving has a generous amount of seafood and broth. Accompany it with slices of crusty bread to soak up the flavorful broth.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic earthenware bowls to enhance the traditional Italian charm.