Zesty Italian Cacciucco with Mixed Seafood
Experience the coastal charm of Livorno with this robust and aromatic seafood stew, brimming with Mediterranean flavors.
Preparation
Get these tasks done before you start cooking.
Preparing the Broth
- 1
Heat the Oil
Heat olive oil in a large pot over medium heat.
- 2
Sauté Aromatics
Add onion, garlic, and red pepper flakes; sauté until onion is translucent.
- 3
Combine Liquids
Stir in crushed tomatoes, white wine, and fish stock. Bring to a simmer and season with salt and pepper.
Preparing the Seafood
- 1
Rinse Seafood
Rinse all seafood under cold water.
- 2
Cook Clams & Mussels
Add clams and mussels to the broth; cover and cook until they start to open, about 5 minutes.
Tip: Discard any clams or mussels that do not open.
- 3
Add Remaining Seafood
Add shrimp, squid, and fish chunks; simmer gently until cooked through, about 5-7 minutes.
Tip: Grate some lemon zest into the stew for an extra burst of flavor.
How to Make Zesty Italian Cacciucco with Mixed Seafood
Total time: 2 h 20 min · Yields 6 servings
- 1
Simmer the Broth
Allow the broth to meld flavors gently over medium heat.
- 2
Incorporate Seafood
Gradually add seafood to ensure even cooking.
- 3
Rest & Settle
Allow the stew to rest for a few minutes before serving to enhance flavors.
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