A delicious take on the traditional Tuscan cuisine, "Caciucco di Mare e Sole" combines the bright aromas of the sea with the comforting brightness of the sun. This hearty seafood stew is seasoned with aromatic herbs and offers a delicious combination of fresh fish and seafood in a tomato and white wine base. This caciucco's delicious flavor and enticing perfume will take you back to the sunny shores of Tuscany with every spoonful. Savor this treat under the sun with some good wine and crusty bread for a taste of the Mediterranean!
Caciucco di Mare e Sole
Rated 5.0 stars by 1 users
Category
Italian
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Calories
350
Author:
Angie M.
A delicious take on the traditional Tuscan cuisine, "Caciucco di Mare e Sole" combines the bright aromas of the sea with the comforting brightness of the sun. This hearty seafood stew is seasoned with aromatic herbs and offers a delicious combination of fresh fish and seafood in a tomato and white wine base. This caciucco's delicious flavor and enticing perfume will take you back to the sunny shores of Tuscany with every spoonful. Savor this treat under the sun with some good wine and crusty bread for a taste of the Mediterranean!
Ingredients
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1/4 cup extra-virgin olive oil
1 onion, finely chopped
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2 cloves garlic, minced
1 celery stalk, finely chopped
1 carrot, finely chopped
1 fennel bulb, thinly sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 can (14 ounces) crushed tomatoes
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1 cup seafood broth
1 cup dry white wine
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1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon red pepper flakes
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Salt and freshly ground black pepper to taste
1 pound mixed seafood (such as shrimp, squid, mussels, clams, and firm white fish), cleaned and cut into bite-sized pieces
Slices of crusty bread, toasted
Directions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, celery, carrot, and fennel. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the diced bell peppers to the pot and cook for another 5 minutes.
Pour in the crushed tomatoes, fish stock, and white wine. Stir in the dried oregano, thyme, bay leaf, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the mixed seafood to the pot and stir to combine. Cover and simmer for about 5-7 minutes, or until the seafood is cooked through and the mussels and clams have opened. Discard any mussels or clams that haven't opened.
Taste and adjust the seasoning with salt and pepper if necessary.
To serve, ladle the Caciucco into bowls and top with toasted crusty bread.