Cacciucco (Tuscan Fish Stew)
A generous fish and shellfish stew from the Tuscan coast, in a garlicky tomato and wine broth, served over toast.
- Cuisine
- Italian · Tuscany
- Time
- 45 min total (25 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 1 lb cod fillets, in chunks
- 8 oz squid, cut into rings
- 1 lb mussels, scrubbed
- 8 oz shrimp
- 4 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/2 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 2 cups water
- 1/2 baguette
- 1/4 cup flat-leaf parsley, chopped
- 1/2 tsp salt
Method
- Warm 3 tbsp of the oil in a large pot and cook the onion for 6 minutes. Add the garlic and pepper flakes for a minute, then the squid for 2 minutes.
- Pour in the wine and let it bubble for a minute, then add the tomatoes, water and salt and simmer for 15 minutes.
- Add the cod and simmer for 4 minutes, then the shrimp and mussels. Cover and cook for 5 minutes, until the mussels open (discard any that stay shut).
- Toast slices of the baguette, brush with the last of the oil and put one in each bowl. Ladle the stew over and finish with parsley.
Diets and allergens
Fits: Pescatarian, Dairy-free
Free from: Milk, Egg, Peanuts and tree nuts, Soy, Sesame
Contains: Fish, Gluten, Molluscs, Crustacean shellfish, Sulfites, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 600 kcal
- Protein
- 61.1 g
- Carbohydrates
- 41.3 g
- Fat
- 19.3 g
- Fiber
- 5.1 g
- Sodium
- 1284 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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