Zesty Italian Cacciucco with Mixed Seafood

Hearty Tuscan Seafood Stew

Experience the coastal charm of Livorno with this robust and aromatic seafood stew, brimming with Mediterranean flavors.

1 h 45 min
6
Intermediate

Ingredients

For the Broth

Olive Oil

2 tbsp

Onion

1 large, finely chopped

Garlic Cloves

4 cloves, minced

Crushed Red Pepper Flakes

1 tsp

Canned Crushed Tomatoes

2 cups

Dry White Wine

1 cup

Fish or Seafood Stock

4 cups

Salt and Black Pepper

To taste

For the Seafood Mix

Clams

1 lb, scrubbed

Mussels

1 lb, scrubbed and debearded

Shrimp

1 lb, peeled and deveined

Squid

1 lb, cut into rings

White Fish Fillet

1 fillet (e.g., cod or halibut), cut into chunks

For the Finishing Touch

Fresh Parsley

2 tbsp, chopped

Lemon

1, cut into wedges

For the Bread

Baguette

1, sliced

Olive Oil

2 tbsp

Garlic

1 clove, halved

Preparation

Preparing the Broth

Heat the Oil

Heat olive oil in a large pot over medium heat.

Sauté Aromatics

Add onion, garlic, and red pepper flakes; sauté until onion is translucent.

Combine Liquids

Stir in crushed tomatoes, white wine, and fish stock. Bring to a simmer and season with salt and pepper.

Preparing the Seafood

Rinse Seafood

Rinse all seafood under cold water.

Cook Clams & Mussels

Add clams and mussels to the broth; cover and cook until they start to open, about 5 minutes.

Discard any clams or mussels that do not open.

Add Remaining Seafood

Add shrimp, squid, and fish chunks; simmer gently until cooked through, about 5-7 minutes.

Grate some lemon zest into the stew for an extra burst of flavor.

Cooking Process

Simmer the Broth

Allow the broth to meld flavors gently over medium heat.

Simmer for 30 minutes at medium heat.

Incorporate Seafood

Gradually add seafood to ensure even cooking.

Cook seafood for about 12 minutes over medium-low heat.

Rest & Settle

Allow the stew to rest for a few minutes before serving to enhance flavors.

Plating & Serving

Zesty Italian Cacciucco with Mixed Seafood

FaUtensils

Plating & Serving

Ladle the cacciucco into deep bowls, garnish with parsley, and serve with toasted garlic bread on the side.

Sauce Pairings

Lemon Aioli

Lemon-infused mayonnaise to complement the seafood

Red Pepper Rouille

A spicy, pimenton-rich paste

Garnishes & Accompaniments

Fresh parsley leavesCracked black pepper

Perfect Sides

Garlic-rubbed toasted baguette slices

Mixed green salad with lemon vinaigrette