Sea Breeze Cacciucco, a rich and savory seafood stew inspired by the seaside city of Livorno, will transport your taste buds to the sun-kissed shores of Tuscany. An enticing blend of fresh squid, shrimp, mussels, clams, and white fish is cooked slowly in a flavorful broth made with tomatoes, red wine, and aromatic herbs in this filling dish. With a hint of red pepper flakes for a slight kick and the warmth of garlic and onion, each mouthful explodes with the scent of the sea. This traditional Italian comfort food, served on toasted bread sprinkled with garlic, is the ideal way to enjoy Mediterranean flavors. The essence of the sea is brought to your table with Sea Breeze Cacciucco.
Sea Breeze Cacciucco
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Calories
450
Sea Breeze Cacciucco, a rich and savory seafood stew inspired by the seaside city of Livorno, will transport your taste buds to the sun-kissed shores of Tuscany. An enticing blend of fresh squid, shrimp, mussels, clams, and white fish is cooked slowly in a flavorful broth made with tomatoes, red wine, and aromatic herbs in this filling dish. With a hint of red pepper flakes for a slight kick and the warmth of garlic and onion, each mouthful explodes with the scent of the sea. This traditional Italian comfort food, served on toasted bread sprinkled with garlic, is the ideal way to enjoy Mediterranean flavors. The essence of the sea is brought to your table with Sea Breeze Cacciucco.
Ingredients
-
1 lb (450g) mixed seafood (squid, shrimp, mussels, clams, and firm white fish like cod or monkfish)
-
2 tbsp extra virgin olive oil
1 onion, finely chopped
-
3 cloves garlic, minced
-
1 celery stalk, chopped
1 small carrot, chopped
-
1 tsp red pepper flakes (optional, for heat)
1 cup dry red wine
-
1 can (14 oz) crushed tomatoes
-
2 tbsp tomato paste
-
2 cups fish or seafood stock
-
1 bay leaf
-
1 tsp dried oregano
-
1 tsp dried thyme
-
Salt and black pepper, to taste
-
2 tbsp chopped fresh parsley
-
Crusty bread, for serving
Directions
Sauté the Aromatics
Heat olive oil in a large pot over medium heat.
Add onion, garlic, celery, and carrot, and cook until softened (about 5 minutes).
Build the Base
Stir in red pepper flakes, tomato paste, and crushed tomatoes.
Pour in red wine and let it simmer for 5 minutes to reduce slightly.
Add the Broth & Herbs
Pour in fish stock and add bay leaf, oregano, and thyme.
Season with salt and black pepper to taste.
Cook the Seafood
Add squid and firm fish first, as they take longer to cook. Simmer for about 15 minutes.
Add shrimp, mussels, and clams in the last 5-7 minutes, cooking until the mussels and clams open.
Final Touches
Discard any unopened mussels or clams.
Stir in fresh parsley and adjust seasoning.
Serve
Ladle the stew into bowls and serve hot with toasted crusty bread, ideally rubbed with garlic.