Description
A bold and aromatic seafood stew from coastal Tuscany, Cacciucco features a medley of shrimp, squid, mussels, and fish simmered in a garlicky tomato broth. This rustic Italian dish is perfect for soaking up with crusty toasted bread and delivers big Mediterranean flavor with minimal effort.
Ingredients
2 tbsp olive oil (30ml)
1 small onion, chopped
2 garlic cloves, minced
1/2 tsp red pepper flakes
1 cup tomato puree (250ml)
4 cups fish stock (1L)
1 lb mixed seafood (shrimp, squid, mussels, fish) (450g)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Toasted bread, for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, minced garlic, and red pepper flakes; sauté for 4–5 minutes until fragrant and translucent.
- Stir in the tomato puree and let it simmer for 5 minutes, stirring occasionally.
- Pour in the fish stock, bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
- Add the mixed seafood and simmer gently for 5–7 minutes until mussels open, shrimp turn pink, and fish is cooked through. Discard any unopened mussels.
- Season with salt and pepper to taste.
- Ladle stew into bowls, garnish with chopped parsley, and serve with toasted bread.
Notes
Add clams or scallops for more variety.
A splash of white wine can enrich the broth.
Adjust spice level with more red pepper flakes or hot sauce.
Use gluten-free bread for a gluten-free version.
Finish with a drizzle of extra virgin olive oil for added richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 4g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
