Caciucco: A Traditional Italian Seafood Stew

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Caciucco

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Course Soup

Cuisine Italian

Equipment

• Equipment Needed
• Large pot or Dutch oven
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons
• Ladle
• Serving bowls

Ingredients

  

• Ingredients
• For the Stew
• 1/4 cup olive oil
• 1 onion diced
• 2 garlic cloves minced
• 1 carrot diced
• 1 stalk celery diced
• 1/2 teaspoon red pepper flakes optional
• 1 can 14 oz diced tomatoes
• 4 cups fish or seafood stock
• 1 bay leaf
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 pound white fish fillets like cod or haddock, cut into chunks
• 1/2 pound shrimp peeled and deveined
• 1/2 pound mussels cleaned
• 1/2 pound clams cleaned
• 1/4 cup fresh parsley chopped
• Juice of 1 lemon
• For Serving
• Crusty bread or garlic toast
• Additional parsley for garnish
• Variations
• Different Seafood: Feel free to substitute or add other seafood like squid or octopus.
• Vegetarian Option: Replace seafood with a variety of vegetables such as zucchini bell peppers, and potatoes, and use vegetable broth instead of fish stock.
• Spicy Kick: Add more red pepper flakes or a dash of hot sauce for a spicier stew.
• Tips and Substitutions
• Stock: Homemade fish stock is preferable for richer flavor but store-bought works well in a pinch.
• Seafood Freshness: Always use the freshest seafood you can find for the best flavor and texture.
• Bread: Serve with crusty bread for dipping which is a classic pairing with Caciucco.

Instructions

 

• Step-by-Step Method
• Prepare the Ingredients:
• Dice the onion, carrot, celery, and garlic. Clean and chop the fish, shrimp, mussels, and clams. Set aside.
• Sauté the Vegetables:
• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
• Add Garlic and Spices:
• Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
• Incorporate Tomatoes and Stock:
• Pour in the diced tomatoes (with juice) and the fish stock. Add the bay leaf, oregano, salt, and pepper. Bring to a simmer.
• Simmer the Base:
• Allow the stew to simmer for about 15-20 minutes, allowing the flavors to meld together.
• Add the Seafood:
• Carefully add the white fish, shrimp, mussels, and clams to the pot. Cover and cook for another 10-15 minutes until the seafood is cooked through and the mussels and clams have opened. Discard any that do not open.
• Finish and Serve:
• Stir in the chopped parsley and lemon juice just before serving. Taste and adjust seasoning if necessary.
• Serve:
• Ladle the Caciucco into bowls and serve hot with crusty bread on the side.

Keyword Caciucco, Zuppa

Caciucco is a hearty and flavorful Italian fish stew originating from the coastal regions of Tuscany, particularly Livorno. This dish beautifully combines various types of seafood, making it a delightful centerpiece for any meal. From my own personal experience, cooking Caciucco can be a wonderful journey that connects you with the rich culinary traditions of Italy. Let me show you how I make this delicious seafood stew.

Notes on What to Expect

Caciucco is a deeply flavorful stew that celebrates the taste of the sea. The blend of tomatoes, garlic, and various seafood creates a delightful harmony of flavors. The dish is meant to be rustic and hearty, so don’t worry about it looking perfect just focus on enjoying the cooking process.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 25 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 450 per serving
• Cost of Ingredients: $40 (prices may vary based on location and season)
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons
• Ladle
• Serving bowls
• Check out the must-have equipment and ingredients for making a Savory  #Caciucco  here.

Ingredients

For the Stew

• 1/4 cup olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 stalk celery, diced
• 1/2 teaspoon red pepper flakes (optional)
• 1 can (14 oz) diced tomatoes
• 4 cups fish or seafood stock
• 1 bay leaf
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 pound white fish fillets (like cod or haddock), cut into chunks
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound mussels, cleaned
• 1/2 pound clams, cleaned
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon

For Serving

• Crusty bread or garlic toast
• Additional parsley for garnish
• Check out the must-have equipment and ingredients for making a Savory  #Caciucco  here.

Variations

• Different Seafood: Feel free to substitute or add other seafood like squid or octopus.
• Vegetarian Option: Replace seafood with a variety of vegetables such as zucchini, bell peppers, and potatoes, and use vegetable broth instead of fish stock.
• Spicy Kick: Add more red pepper flakes or a dash of hot sauce for a spicier stew.

Tips and Substitutions

• Stock: Homemade fish stock is preferable for richer flavor, but store-bought works well in a pinch.
• Seafood Freshness: Always use the freshest seafood you can find for the best flavor and texture.
• Bread: Serve with crusty bread for dipping, which is a classic pairing with Caciucco.

Step-by-Step Method

1. Prepare the Ingredients:
   • Dice the onion, carrot, celery, and garlic. Clean and chop the fish, shrimp, mussels, and clams. Set aside.
2. Sauté the Vegetables:
   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
3. Add Garlic and Spices:
   • Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
4. Incorporate Tomatoes and Stock:
   • Pour in the diced tomatoes (with juice) and the fish stock. Add the bay leaf, oregano, salt, and pepper. Bring to a simmer.
5. Simmer the Base:
   • Allow the stew to simmer for about 15-20 minutes, allowing the flavors to meld together.
6. Add the Seafood:
   • Carefully add the white fish, shrimp, mussels, and clams to the pot. Cover and cook for another 10-15 minutes until the seafood is cooked through and the mussels and clams have opened. Discard any that do not open.
7. Finish and Serve:
   • Stir in the chopped parsley and lemon juice just before serving. Taste and adjust seasoning if necessary.
8. Serve:
   • Ladle the Caciucco into bowls and serve hot with crusty bread on the side.
   • Check out the must-have equipment and ingredients for making a Savory  #Caciucco  here.

Nutritional Information Per Serving

• Calories: 450
• Protein: 38g
• Fat: 18g
• Carbohydrates: 32g
• Fiber: 3g
• Sodium: 900mg

I hope this guide has made making Caciucco seem a little less daunting! Have you tried it before? Please, be honest and let me know in the comments below; I like to hear feedback from a real person like you, so please leave your honest comment. Enjoy your cooking!