Cacciucco (Tuscan fish stew)
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 6 tbsp extra-virgin olive oil
- 1 small red onionfinely chopped
- 2 cloves garlicpeeled but left whole and lightly crushed
- 4 small squidcleaned and chopped into bite-sized pieces
- 200ml white wine
- 400g tin plum tomatoes
- 300g skinless, boneless fillet gurnard or hakecleaned and cut into bite-sized pieces
- 300g clamscleaned
- 300g musselscleaned
- 12 king or tiger prawnsshells on
- 500ml fish stock
- crusty white bread or sourdoughthickly sliced and toasted
Nutrition: per serving
- kcal268low
- fat13.6g
- saturates2.1g
- carbs5.4g
- sugars4.4g
- fibre1.3g
- protein25.1g
- salt1.2g
Method
step 1
Heat the oil in a large, deep, lidded frying pan. Fry the onion for 5-7 minutes or until softened. Add the garlic and some seasoning, and fry for a couple of minutes. Add the squid, put the lid on the pan and cook for a few minutes, shaking the pan frequently. Remove the lid and add the wine – leaving the lid off let the wine reduce for a couple of minutes. Add the tomatoes, bash them with a wooden spoon to break them up a bit (they will also break down during cooking) and cook for 20 minutes. Add the gurnard, clams, mussels, prawns and stock, and bring to the boil.
step 2
Reduce the heat and simmer, uncovered, for 10 minutes. At this point discard any closed clams and mussels. Taste to adjust the seasoning, then serve in warm bowls, garnished with parsley and accompanied by crusty bread. Some Livornese put the bread at the bottom of a soup bowl and ladle the soup on top of it to become soaked in the glorious juices!
