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Cacciucco di Mare Recipe Guide

Cacciucco di Mare

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Ladle
  • Bowls for serving

Ingredients
  

  • Ingredients
  • Seafood:
  • 1 pound firm white fish like cod or halibut, cut into chunks
  • 1 pound shrimp peeled and deveined
  • 1 pound mussels cleaned
  • 1 pound clams scrubbed
  • For the Broth:
  • 1/4 cup olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 medium carrot finely chopped
  • 1 stalk celery finely chopped
  • 1 can 14 ounces diced tomatoes
  • 2 cups fish stock or vegetable broth
  • 1 cup dry white wine
  • 1 teaspoon red pepper flakes optional, adjust to taste
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • For Serving:
  • Crusty bread toasted

Instructions
 

  • Step-by-Step Instructions
  • Prepare the Ingredients:
  • Start by cleaning the seafood. Scrub the mussels and clams under cold running water, removing any beards. Peel and devein the shrimp and chop the fish into bite-sized pieces.
  • Sauté the Vegetables:
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
  • Add the Tomatoes and Broth:
  • Stir in the diced tomatoes (with juice), fish stock, and white wine. Bring the mixture to a simmer.
  • Season the Broth:
  • Add the red pepper flakes (if using), salt, and pepper. Taste the broth and adjust seasoning as needed. Allow it to simmer for about 10 minutes to develop the flavors.
  • Add the Seafood:
  • Gently add the chunks of fish, shrimp, mussels, and clams to the pot. Stir carefully to combine. Cover the pot and cook for another 10-15 minutes, or until the mussels and clams have opened and the fish is cooked through.
  • Let it Stand:
  • Once cooked, remove the pot from heat and let it sit for about 10 minutes. This allows the flavors to meld together beautifully.
  • Serve:
  • Ladle the Cacciucco di Mare into bowls, garnishing with fresh parsley. Serve with toasted crusty bread for dipping.
  • Variations
  • Different Seafood: You can substitute or add other seafood like squid or octopus for a more diverse flavor profile.
  • Spicy Version: For a spicier kick, increase the amount of red pepper flakes or add fresh chili.
  • Vegetarian Option: Replace the seafood with hearty vegetables like zucchini, bell peppers, and artichokes, and use vegetable broth.
    Cacciucco di Mare Recipe Guide
Keyword Cacciucco di Mare