Authentic Tuscan Cacciucco (Seafood Stew)
Ingredients
- • 500 g mixed firm fish fillets (monkfish, sea bass, halibut)
- • 300 g squid, cleaned and cut into rings
- • 300 g large shrimp, peeled and deveined
- • 500 g mussels, cleaned
- • 300 g octopus, cleaned and cut into pieces
- • 120 ml extra virgin olive oil
- • 5 cloves garlic
- • 1 item red chili pepper, sliced
- • 1 medium onion, finely chopped
- • 800 g canned crushed tomatoes
- • 250 ml dry white wine
- • 1 L fish stock
- • 30 g fresh parsley, chopped
- • 6 slices crusty bread, sliced
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Heat half the olive oil in a large, heavy-bottomed pot over medium heat. Add 3 cloves of minced garlic and the chili pepper, sauté until fragrant.
- 2
Add the octopus pieces and cook for 10 minutes, stirring occasionally. Remove and set aside.
- 3
In the same pot, add the remaining oil and sauté the onion until translucent, about 5 minutes.
- 4
Add the crushed tomatoes and cook for 10 minutes, stirring occasionally.
- 5
Pour in the white wine and let it reduce by half, about 5 minutes.
- 6
Add the fish stock and bring to a simmer. Return the octopus to the pot.
- 7
Add the squid and simmer for 15 minutes.
- 8
Cut the fish fillets into large chunks and add to the pot along with the shrimp. Cook for 5 minutes.
- 9
Add the mussels, cover, and cook until they open, about 5-7 minutes. Discard any that don't open.
- 10
Season with salt and pepper to taste. Stir in the fresh parsley.
- 11
Meanwhile, toast the bread slices and rub with the remaining garlic cloves.
- 12
Place a slice of toasted bread in each bowl and ladle the hot stew over it. Serve immediately.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This rustic Tuscan stew celebrates the sea's bounty in one glorious pot - don't be intimidated by the variety of seafood, as each adds its own magic to the rich tomato broth. Serve with grilled bread to soak up every drop of this coastal Italian treasure."
