Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Cacciucco (Tuscan Seafood Stew)
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 430
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 48 g
- Cholesterol
- 237 mg
- Sodium
- 1170 mg
Cacciucco is Tuscany’s most iconic seafood stew, born near the bustling port of Livorno where fishermen transformed the day’s unsold catch into a flavorful tomato-based seafood stew. What makes this dish distinctly Tuscan isn’t just the seafood (any coastal region in Italy will have its own variation of a seafood stew), but the structure of its broth: a bold base of tomatoes, garlic, sage, chili and wine is slowly simmered until it becomes thick and saucy — a hallmark of the Livornese style. The stew is always served with toasted or grilled bread (often rubbed with garlic) echoing Tuscany’s long tradition of giving new life to stale, saltless bread.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 430
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 48 g
- Cholesterol
- 237 mg
- Sodium
- 1170 mg
Ingredients
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Directions
- Season the monkfish chunks with salt. Spread some flour on a plate. Lightly dredge the monkfish in the flour, tapping off the excess. Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the monkfish chunks and shake the pan to prevent them from sticking. Cook, turning as needed, until golden brown, 2 to 3 minutes. Remove to a plate. Season the shrimp with salt and add to the oil. Cook, turning once, just until they begin to turn white and curl, 1 to 2 minutes. Transfer the shrimp to the plate with the monkfish.
- Reduce the heat to medium. Add the onion and celery and cook until the onion begins to soften, about 3 minutes. Add the garlic and let sizzle for 30 seconds. Pour in the wine, bring to a boil and cook until reduced by about half. Add the passata, water or stock, bay leaves and 1 teaspoon salt. Adjust the heat to a simmer, partially cover and cook until the flavors have blended and the onion and celery are tender, about 10 minutes.
- Add the mussels and monkfish. Cover the pot and cook until the mussels just begin to open, about 2 minutes. Add the shrimp and calamari and simmer, covered, until the shrimp and calamari are just cooked through, about 2 minutes more. Drizzle with a little olive oil, season with black pepper and sprinkle with the parsley and stir to combine. Serve in shallow bowls with grilled bread or fett’unta.
