Cacciucco di Pesce Recipe Guide

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Cacciucco di Pesce

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Course Soup

Cuisine Italian

Equipment

• Equipment Needed: Large pot, wooden spoon, knife, cutting board, ladle, serving bowls

Ingredients

  

• Ingredients
• For the Stew:
• 1 lb 450g mixed fish fillets (such as cod, halibut, or monkfish)
• 1 lb 450g shellfish (such as mussels, clams, or shrimp)
• 4 tbsp olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• 1 medium carrot diced
• 1 celery stalk diced
• 1 can 14 oz diced tomatoes
• 3 cups fish stock or broth
• 1/2 cup dry white wine
• 1 tsp red pepper flakes adjust to taste
• 1 bay leaf
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh parsley chopped (for garnish)
• Crusty bread for serving

Instructions

 

• Method
• Step 1: Prepare the Seafood
• Rinse all shellfish (mussels and clams) under cold water to remove any grit. Discard any that are open or broken.
• Cut the fish fillets into bite-sized pieces and set aside.
• Step 2: Sauté the Aromatics
• In a large pot, heat the olive oil over medium heat.
• Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
• Step 3: Build the Base
• Stir in the diced tomatoes, fish stock, and white wine.
• Add the red pepper flakes, bay leaf, dried oregano, salt, and pepper. Bring the mixture to a gentle simmer.
• Step 4: Add the Seafood
• Once the stew is simmering, add the fish pieces and shellfish to the pot.
• Cover and cook for about 10-15 minutes, until the shellfish have opened and the fish is cooked through. Discard any shellfish that remain closed.
• Step 5: Let It Stand
• Remove the pot from the heat and let it sit for about 10 minutes. This helps to develop the flavors further.
• Step 6: Serve
• Ladle the Cacciucco into serving bowls and garnish with fresh parsley.
• Serve hot with slices of crusty bread on the side for dipping.
• Variations
• Seafood Options: Feel free to mix and match the types of seafood used. Other options include squid, octopus, or scallops.
• Spicy Kick: Increase the amount of red pepper flakes for a spicier stew or add a dash of hot sauce.
• Vegetarian Version: Replace the seafood with hearty vegetables like zucchini, bell peppers, and mushrooms, using vegetable broth instead of fish stock.

Keyword Cacciucco, Cacciucco di Pesce, Zuppa

Cacciucco di Pesce is a traditional Italian fish stew that hails from the coastal regions of Tuscany, particularly Livorno. This dish is a delightful blend of various types of seafood simmered in a rich, savory tomato broth, infused with aromatic herbs and spices. From my own personal experience, the key to a perfect Cacciucco is using fresh seafood and allowing the flavors to meld beautifully. It’s a dish that’s perfect for special occasions or a cozy dinner at home. So, let me show you how I make this stunning seafood stew.

Notes on What to Expect

Cacciucco di Pesce is a hearty, flavorful stew with a robust taste of the sea. The combination of fresh seafood and aromatic herbs creates a comforting dish that is perfect for chilly evenings. Expect a lovely balance of flavors that deepens as it sits, making leftovers even more enjoyable.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Time to Stand: 10 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 450 per serving
• Cost of Ingredients: $40 – $60 (depending on seafood choices)
• Cuisine: Italian
• Course: Main Dish
• Equipment Needed: Large pot, wooden spoon, knife, cutting board, ladle, serving bowls
• > Go here to buy the must-have equipment and ingredients for making a Savory  ##Cacciatore di pesce here.

Ingredients

For the Stew:

• 1 lb (450g) mixed fish fillets (such as cod, halibut, or monkfish)
• 1 lb (450g) shellfish (such as mussels, clams, or shrimp)
• 4 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 can (14 oz) diced tomatoes
• 3 cups fish stock or broth
• 1/2 cup dry white wine
• 1 tsp red pepper flakes (adjust to taste)
• 1 bay leaf
• 1 tsp dried oregano
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Crusty bread (for serving)
• > Go here to buy the must-have equipment and ingredients for making a Savory  ##Cacciatore di pesce here.

Method

Step 1: Prepare the Seafood

1. Rinse all shellfish (mussels and clams) under cold water to remove any grit. Discard any that are open or broken.
2. Cut the fish fillets into bite-sized pieces and set aside.

Step 2: Sauté the Aromatics

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Step 3: Build the Base

1. Stir in the diced tomatoes, fish stock, and white wine.
2. Add the red pepper flakes, bay leaf, dried oregano, salt, and pepper. Bring the mixture to a gentle simmer.

Step 4: Add the Seafood

1. Once the stew is simmering, add the fish pieces and shellfish to the pot.
2. Cover and cook for about 10-15 minutes, until the shellfish have opened and the fish is cooked through. Discard any shellfish that remain closed.

Step 5: Let It Stand

1. Remove the pot from the heat and let it sit for about 10 minutes. This helps to develop the flavors further.

Step 6: Serve

1. Ladle the Cacciucco into serving bowls and garnish with fresh parsley.
2. Serve hot with slices of crusty bread on the side for dipping.

Variations

• Seafood Options: Feel free to mix and match the types of seafood used. Other options include squid, octopus, or scallops.
• Spicy Kick: Increase the amount of red pepper flakes for a spicier stew or add a dash of hot sauce.
• Vegetarian Version: Replace the seafood with hearty vegetables like zucchini, bell peppers, and mushrooms, using vegetable broth instead of fish stock.

Tips

• Freshness is Key: Use the freshest seafood available for the best flavor and texture.
• Stock Up: Homemade fish stock will elevate the dish, but store-bought works well too.
• Serving Suggestion: Cacciucco pairs beautifully with a chilled white wine, such as Pinot Grigio or Vermentino.

Substitutions for Dietary Needs

• Gluten-Free: Ensure the bread served is gluten-free or omit bread altogether.
• Low-Sodium: Use low-sodium fish stock and limit the added salt.
• Allergy-Friendly: Substitute seafood with tofu or additional vegetables for those with shellfish allergies.
• > Go here to buy the must-have equipment and ingredients for making a Savory  ##Cacciatore di pesce here.

Nutritional Information Per Serving

• Calories: Approximately 450
• Protein: 38g
• Fat: 20g
• Carbohydrates: 35g
• Fiber: 3g

I hope this guide has made making Cacciucco di Pesce seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so please, leave your honest comment! Enjoy your culinary adventure!