Continental Recipe

Cacciucco (Tuscan Seafood Stew)

1 Mins read

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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RECIPE INGREDIENTS

12 slices artisan bread 

1 teaspoon garlic powder

1 teaspoon olive oil

2 onions, diced

4 garlic cloves, minced

6 celery stalks, diced

2 tablespoons parsley

2 teaspoon sage

1/2 teaspoon red pepper flakes 

4 tomatoes diced fine

1 1/2 cup water

1/4 cup red wine vinegar

1 teaspoon salt

3 lbs mixed fish and/or seafood, cut to bite-sized pieces (shrimp, mussels, clams, scallops, etc)

 

 

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 ubbed with garlic.

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

 

Cacciucco (Tuscan Seafood Stew)

Rating: 5.0/5
( 1 voted )
Serves: 1 Prep Time: Cooking Time: Nutrition facts: 200 calories 5 grams fat

Ingredients

1 tablespoon extra-virgin olive oil
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 teaspoon dried oregano
3 tablespoons butter
3 cloves garlic, minced
1 1/2 cup cherry tomatoes, halved
3 cup baby spinach
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Lemon wedges, for serving

Instructions

  • 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.
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