Cacciucco di Pesce Tuscany: A Flavorful Italian Seafood Stew

Quick Meal Facts

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Moderate
• Servings: 4-6
• Calories: Approximately 350 per serving
• Cost of Ingredients: $25-$35 (depending on seafood selection)
• Cuisine: Italian
• Course: Main Dish
• Equipment Needed: Large pot or Dutch oven, ladle, wooden spoon, knife, cutting board
• Check out the right equipment and Ingredients that you need for making  Cacciucco di Pesce  here 

Ingredients

For the Stew

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 stalk celery, diced
• 1 teaspoon red pepper flakes (optional)
• 1 can (14 oz) diced tomatoes
• 4 cups fish stock (or vegetable broth for a lighter flavor)
• 1 pound assorted fish (like cod, snapper, and mussels)
• 1 pound shellfish (like shrimp and clams)
• 1/2 cup dry white wine
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Crusty bread, for serving
• Check out the right equipment and Ingredients that you need for making  Cacciucco di Pesce  here 

Method

1. Sauté the Base:
   • Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes.
   • Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
2. Add Tomatoes and Stock:
   • Pour in the diced tomatoes with their juices and the fish stock. Stir to combine. Bring the mixture to a simmer.
3. Incorporate the Wine:
   • Add the dry white wine and let the stew simmer for about 10 minutes. This will help meld the flavors.
4. Add the Seafood:
   • Carefully add the assorted fish and shellfish to the pot. Cover and let simmer for another 10-15 minutes until the fish is cooked through and the shellfish has opened (discard any that remain closed).
5. Season and Serve:
   • Taste and season the stew with salt and pepper. Let it sit for about 10 minutes to allow the flavors to deepen.
   • Serve hot, garnished with fresh parsley and accompanied by crusty bread for dipping.

Variations

• Fish Choices: Feel free to mix and match the types of fish and shellfish based on what you have available. From my own personal experience, using seasonal fish can elevate the dish even more.
• Spicy Kick: For those who love a bit of heat, add more red pepper flakes or even some chopped fresh chili.
• Herbal Twist: Experiment with fresh herbs like basil or thyme for additional flavor.

Dietary Substitutions

• Gluten-Free: Use gluten-free bread to enjoy with your stew.
• Low-Carb: Serve over zucchini noodles or cauliflower rice instead of bread.
• Vegetarian/Vegan: Substitute the seafood with hearty vegetables like eggplant, zucchini, and bell peppers, and use vegetable broth instead of fish stock.
• Check out the right equipment and Ingredients that you need for making  Cacciucco di Pesce  here 

Nutritional Information (per serving)

• Calories: ~350
• Protein: 30g
• Fat: 10g
• Carbohydrates: 30g
• Fiber: 5g
• Sodium: 600mg

Troubleshooting Tips

• Fish Too Dry: Make sure not to overcook the fish; it should flake easily with a fork when done.
• Too Watery: If the stew is too thin, let it simmer uncovered for a few extra minutes to thicken.
• Flavor Lacking: If the stew tastes flat, a splash of vinegar or lemon juice can brighten the flavors.

Conclusion

Cacciucco di Pesce is more than just a dish; it’s a celebration of seafood and Italian culinary tradition. When you’re hosting a dinner party or enjoying a quiet night at home, this stew brings warmth and flavor to the table. So, gather your ingredients and let the cooking begin.