Cacciucco di Pesce e crostini Recipe Guide

Cacciucco di Pesce, a traditional Tuscan fish stew, is a beautiful blend of flavors and textures that perfectly showcases Italian cuisine. This dish is not just a meal; it’s an experience that brings together the freshest seafood and aromatic ingredients, making it perfect for any occasion. So, let me show you how I make this delightful dish, emphasizing its versatility and how it can cater to various dietary needs.

Notes on What to Expect

Cacciucco di Pesce is rich and flavorful, with the fresh seafood complementing the aromatic base beautifully. The crostini adds a delightful crunch, making each bite a combination of textures. This dish is perfect for sharing, and from my own personal experience, it’s a surefire hit at gatherings and dinner parties!

Enjoy the warmth and comfort of this traditional Italian stew, and don’t hesitate to get creative with your ingredients based on your tastes and dietary needs. Whether you stick to the classic recipe or make it your own, Cacciucco di Pesce will surely impress.

Happy cooking.

Meal Facts

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 450 per serving
• Cost of Ingredients: $30 (can vary based on seafood choices)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed: Large pot or Dutch oven, ladle, cutting board, knife, measuring cups and spoons

Check out the right equipment and Ingredients that you need for making  Cacciucco di Pesce e crostini here 

Ingredients

For the Cacciucco

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon red pepper flakes (adjust based on spice preference)
• 1 cup diced tomatoes (canned or fresh)
• 4 cups fish stock or vegetable broth
• 1 cup dry white wine (like Pinot Grigio)
• 1 pound mixed seafood (shrimp, mussels, clams, and fish such as cod or snapper)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• 1 lemon, cut into wedges (for serving)

Check out the right equipment and Ingredients that you need for making  Cacciucco di Pesce e crostini here 

For the Crostini

• 1 baguette, sliced into 1/2-inch pieces
• 2 tablespoons olive oil
• 1 clove garlic, halved

Method

Step 1: Prepare the Crostini

1. Preheat your oven to 400°F (200°C).
2. Arrange the baguette slices on a baking sheet.
3. Drizzle olive oil over the slices, making sure they’re lightly coated.
4. Toast in the oven for about 8-10 minutes, or until golden brown.
5. Rub the toasted bread with the halved garlic for added flavor. Set aside.

Step 2: Make the Cacciucco

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are soft.
3. Stir in the garlic and red pepper flakes, cooking for another minute until fragrant.
4. Add the diced tomatoes and cook for 3-4 minutes until they break down slightly.
5. Pour in the fish stock and white wine. Bring the mixture to a simmer.
6. Add your seafood (shrimp, mussels, clams, and fish) to the pot. Cook for about 5-7 minutes or until the seafood is cooked through and the mussels have opened.
7. Season with salt and pepper to taste.
8. Let it stand for 10 minutes to allow the flavors to meld together.

Step 3: Serve

1. Ladle the Cacciucco into bowls, garnishing with chopped parsley.
2. Serve with crostini on the side for dipping.

Check out the right equipment and Ingredients that you need for making  Cacciucco di Pesce e crostini here 

Variations and Substitutions

• Seafood Options: You can substitute any seafood based on your preference or availability. For a vegetarian option, replace the seafood with hearty vegetables like zucchini, bell peppers, and mushrooms.
• Wine Substitute: If you prefer to avoid alcohol, use additional fish stock or vegetable broth instead of wine.
• Gluten-Free: Use gluten-free bread for the crostini, or skip the bread altogether and serve with rice or polenta.
• Spice Level: Adjust the red pepper flakes to your liking; you can omit them entirely for a milder dish.

Check out the right equipment and Ingredients that you need for making  Cacciucco di Pesce e crostini here 

Nutritional Information (Per Serving)

• Calories: 450
• Protein: 30g
• Fat: 15g
• Carbohydrates: 50g
• Fiber: 3g
• Sodium: 800mg

Troubleshooting Tips

• Fish not cooked through: If your seafood isn’t fully cooked after the suggested time, cover the pot and let it simmer for an additional 3-5 minutes.
• Too salty: If the stew is too salty, adding a small potato can help absorb some of the saltiness. Remove it after cooking.
• Too watery: If the stew is too watery, let it simmer uncovered for a few extra minutes to reduce the liquid.