Cacciucco (Tuscan Seafood Stew)
Cacciucco is a fish stew from Livorno, a port on the coast of Tuscany, and it should contain five types of seafood.
This recipe comes from Caldesi in Campagna, an Italian restaurant in Bray
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DIRECTIONS ON CACCIUCCO (TUSCAN SEAFOOD STEW)
Preheat oven to 275F.
Cut bread into 1” cubes. Place cubes on a baking sheet.
Spray the bread lightly with cooking spray and sprinkle with garlic powder. Toast in the oven for 20 minutes, or until dry.
Heat oil in a large cast iron pot under medium heat.
Add onions, garlic, celery, parsley, sage, and red pepper flakes. Sauté until onions begin to soften for about 5 minutes
Add tomatoes, water, vinegar, and salt, and bring to a simmer.
Chop seafood into bite sized pieces, and add to the soup. Simmer until the fish is cooked through for 15-20 minutes
Serve warm over toasted bread rubbed with garlic.
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv