Caciucco
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.