- 2 pounds (900g) mixed seafood (such as shrimp, mussels, clams, calamari, and white fish fillets)
- 1/4 cup extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 can (14 oz) crushed tomatoes
- 1 cup fish or vegetable broth
- 1/2 cup dry white wine
- 1 teaspoon dried chili flakes (adjust according to your spice preference)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Slices of crusty bread, for serving
Instructions:
1. Clean and prepare the seafood. Peel and devein the shrimp, scrub the mussels and clams, and cut the calamari into rings. Cut the white fish fillets into bite-sized pieces. Set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables soften and start to become translucent.
3. Add crushed tomatoes, fish or vegetable broth, and white wine to the pot. Stir well to combine. Season with dried chili flakes, salt, and pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
4. Add the mixed seafood to the pot, starting with the seafood that takes longer to cook (e.g., white fish) and adding the more delicate seafood (e.g., shrimp) closer to the end. Stir gently to coat the seafood with the tomato broth.
5. Cover the pot and let the stew simmer for about 15-20 minutes, or until the seafood is cooked through and the mussels and clams have opened. Discard any mussels or clams that remain closed.
6. Taste the stew and adjust the seasoning if needed. Sprinkle with chopped fresh parsley for added freshness and flavor.
7. Serve the Cacciucco hot in bowls, accompanied by slices of crusty bread for dipping and soaking up the delicious broth.
Cacciucco is a delightful and hearty dish that is best enjoyed with family and friends. Buon appetito!
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