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
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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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.