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Let me share my favorite seafood dish with you - cacciucco, a hearty Tuscan stew. This rustic masterpiece combines various fish and shellfish in a rich, tomato-based broth. I've perfected this recipe over years, balancing flavors to create comfort food that transports you straight to coastal Italy. Trust me, once you've tasted this stew, you'll crave its bold, spicy kick and oceanic goodness. Ready for culinary adventure? Let's dive into making this Mediterranean gem together!
Ingredients for Cacciucco Stew
- Olive oil: Adds richness and depth to the stew, enhancing the overall flavor profile with its fruity and peppery notes.
- Onion: Provides a sweet and savory base, adding depth and complexity to the stew with its aromatic flavor when cooked.
- Garlic: Infuses the stew with a pungent and slightly sweet flavor, enhancing the overall taste and aroma of the dish.
- Tomato sauce: Brings a rich and tangy flavor to the stew, providing a robust base and adding a hint of sweetness.
- Fish stock: Enhances the seafood flavor in the stew, providing a savory depth and richness to the broth.
- Mixed seafood: Adds a variety of textures and flavors to the stew, creating a diverse and satisfying seafood medley.
- Fresh parsley: Adds a fresh and herbaceous note to the stew, providing a vibrant and aromatic finish to the dish.
Read more: Mulligatawny Stew
Essential Tools for Making This Tuscan Seafood Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Wooden spoon: Ideal for stirring the stew without damaging the delicate seafood.
Cacciucco Stew Recipe
A traditional Italian fish stew from the coast of Tuscany.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Tomato Sauce
- 1 cup Fish Stock
- 1 lb Mixed Seafood (shrimp, squid, mussels, clams)
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Red Pepper Flakes
- 1 tbsp Fresh Parsley, chopped
Read more: Yam Stew Recipe
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic. Sauté until softened.
- Pour in tomato sauce and fish stock. Bring to a simmer.
- Add mixed seafood, salt, black pepper, and red pepper flakes. Cook for 20-25 minutes.
- Garnish with fresh parsley before serving.
Notes:
Serve with crusty bread.
Nutrition value:
Calories: 300kcalCarbohydrates: 10gProtein: 30gFat: 15gSaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Kenchinjiru Stew Recipe
Tips for Making Cacciucco Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed, but do not add the seafood.
- Let the stew cool completely, then store it in an airtight container in the fridge for up to 2 days.
- When ready to serve, reheat the stew and add the seafood to cook.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer the stew to a freezer-safe container, leaving some space for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- To serve, thaw the stew overnight in the fridge and reheat on the stovetop. Add seafood to cook before serving.
Common Questions About Cacciucco Stew Answered
FAQ:
How long does it take to make cacciucco stew?
It takes about 30-40 minutes to make cacciucco stew from start to finish.
Can I use frozen seafood for this recipe?
Yes, you can use frozen seafood for this recipe, just make sure it's thawed before cooking.
Is cacciucco stew spicy?
Cacciucco stew has a bit of a kick due to the red pepper flakes, but you can adjust the spice level to your preference.
Can I substitute the seafood in this recipe?
You can customize the seafood in this recipe based on your preferences or what's available to you.
How should I store leftover cacciucco stew?
Store leftover cacciucco stew in an airtight container in the refrigerator for up to 2 days.
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