Caciucco di Pesce: A Hearty Italian Fish Stew

Caciucco di Pesce is a traditional Tuscan fish stew, rich in flavors and brimming with fresh seafood. This dish, which hails from the coastal town of Livorno, brings together a variety of fish and shellfish simmered in a fragrant tomato broth. It’s a perfect example of how simple ingredients can create something truly delicious and comforting. From my own personal experience, this dish is not only delightful but also a wonderful way to impress family and friends with your culinary skills. Let me show you how I make Caciucco di Pesce.

Notes on What to Expect

When making Caciucco di Pesce, you can expect a robust and aromatic dish that highlights the fresh flavors of the sea. The combination of tomato and white wine creates a savory broth that beautifully complements the variety of seafood.

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: 4-6
• Calories: Approximately 350-400 per serving
• Cost of Ingredients: $30-$50 (varies based on seafood choice)
• Cuisine: Italian
• Course: Main Dish
• Equipment Needed: Large pot, wooden spoon, cutting board, knife, measuring cups and spoons
• Check out the must-have equipment and ingredients for making a Savory  #Caciucco di Pesce  here.

Ingredients

For the Broth:

• 4 cups fish stock or vegetable broth
• 1 cup dry white wine
• 1 can (14 oz) crushed tomatoes
• 4 cloves garlic, minced
• 1 onion, chopped
• 1-2 red chili peppers, chopped (adjust for heat)
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

For the Seafood:

• 1 pound firm white fish (like cod or haddock), cut into chunks
• 1 pound mixed shellfish (mussels, clams, and shrimp)
• 1-2 squid, cleaned and sliced into rings
• Check out the must-have equipment and ingredients for making a Savory  #Caciucco di Pesce  here.

Method

1. Prepare the Ingredients:
   Start by cleaning your seafood. Rinse the shellfish under cold water to remove any sand or grit. Cut the fish into bite-sized chunks and set everything aside.
2. Sauté the Aromatics:
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and chopped chili peppers, cooking for an additional minute until fragrant.
3. Make the Broth:
   Pour in the white wine, scraping the bottom of the pot to deglaze. Let it simmer for 3-5 minutes. Then add the crushed tomatoes, fish stock, oregano, salt, and black pepper. Stir to combine and bring to a gentle simmer.
4. Add the Seafood:
   Once the broth is simmering, add the white fish and squid rings. Allow them to cook for about 5 minutes. Then, add the shellfish, covering the pot to help them open. Cook for another 5-7 minutes or until all the shellfish have opened and the fish is cooked through.
5. Let It Stand:
   Once the seafood is cooked, remove the pot from heat and let it stand for about 10 minutes to allow the flavors to meld.
6. Serve:
   Ladle the Caciucco di Pesce into bowls, ensuring an even mix of seafood in each serving. Garnish with fresh parsley. It’s typically served with crusty bread or over a slice of toasted bread topped with garlic.

Variations

• Seafood Choices: Feel free to substitute with your favorite seafood, such as salmon, scallops, or even vegetarian options like tofu or hearty vegetables.
• Spicy Twist: If you love spice, consider adding a pinch of red pepper flakes for extra heat.
• Herb Variations: Experiment with fresh herbs like thyme or basil for a different flavor profile.
• Check out the must-have equipment and ingredients for making a Savory  #Caciucco di Pesce  here.

Tips

• Fresh Ingredients: Use the freshest seafood available for the best flavor. Local fish markets often have great selections.
• Broth Substitute: If you don’t have fish stock, a good quality vegetable broth works as a fine substitute.
• Make-Ahead: You can prepare the broth in advance and add the seafood just before serving for a quick meal.

Substitutions for Dietary Needs

• Gluten-Free: Serve the stew without bread or use gluten-free bread.
• Dairy-Free: This recipe is naturally dairy-free. Ensure any accompaniments are also dairy-free.
• Low-Sodium: Use low-sodium broth and adjust the salt accordingly.

Nutritional Information Per Serving

• Calories: 350-400
• Protein: 30g
• Carbohydrates: 15g
• Fat: 15g
• Fiber: 2g
• Sodium: Varies depending on broth used

Conclusion

I hope this guide has made making Caciucco di Pesce 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! Happy cooking!