Entree: Italy – Tuscany – Cacciucco (Hearty Tuscan mixed seafood stew in a garlicky tomato and wine broth served with toasted bread)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 5 oz / 150 g)
- 1 carrot, finely diced (about 3 oz / 85 g)
- 1 celery stalk, finely diced (about 1.2 oz / 35 g)
- 4 cloves garlic, minced (about 12 g)
- 2 anchovy fillets, chopped (about 8 g)
- 1/2 tsp (1 g) crushed red pepper flakes
- 1 bay leaf (approx. 1 g)
- 1 tbsp (15 ml) tomato paste
- 1 can 28 oz (796 g) crushed tomatoes
- 1 cup (240 ml) dry red wine
- 4 cups (960 ml) fish stock or clam juice
- 1 lb (450 g) mixed firm white fish (cod, haddock or similar), cut into 1–2 inch (2.5–5 cm) pieces
- 8 oz (225 g) mussels, scrubbed and debearded
- 8 oz (225 g) clams, scrubbed
- 8 oz (225 g) squid, cleaned and sliced into rings
- 12 large shrimp, peeled and deveined (about 8 oz / 225 g)
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 2 tbsp (30 ml) red wine vinegar (optional, to finish)
- Salt and freshly ground black pepper to taste
- 4 thick slices day-old country or sourdough bread, toasted (about 225 g)
- Lemon wedges for serving (optional)

Instructions

1. Heat the olive oil in a large, heavy pot over medium heat. Add the onion, carrot, and celery and cook, stirring, until softened and translucent, about 6–8 minutes.
2. Stir in the garlic, chopped anchovies, crushed red pepper and bay leaf and cook 1–2 minutes until fragrant and the anchovies begin to melt into the vegetables.
3. Add the tomato paste and cook 1 minute, then pour in the red wine and simmer until reduced by about half, 3–4 minutes.
4. Add the crushed tomatoes and fish stock, bring to a gentle simmer, and cook uncovered for 15 minutes to develop the flavors. Season with salt and pepper to taste.
5. Add the firm white fish pieces and simmer gently for 4–5 minutes. Add the squid and shrimp and simmer another 2–3 minutes.
6. Add the mussels and clams, cover the pot, and cook until they open, about 4–6 minutes. Discard any that do not open.
7. Stir in the chopped parsley and, if using, a splash of red wine vinegar. Adjust seasoning.
8. Rub the toasted bread lightly with a cut garlic clove if desired. To serve, place a slice of toasted bread in each bowl and ladle the cacciucco over the bread, ensuring a mix of broth and seafood in each portion. Serve with lemon wedges.