Cacciucco (Tuscan Seafood Stew) #FishFridayFoodies
Cacciucco (Tuscan Seafood Stew) #FishFridayFoodies might be just the main course you are searching for. This recipe makes 5 servings with 698 calories, 71g of protein, and 11g of fat each. For $6.2 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. It is perfect for Autumn. 20 people have tried and liked this recipe. It is a good option if you're following a dairy free and pescatarian diet. This recipe from Curious Cuisiniere requires olive oil, celery stalks, salt, and parsley. From preparation to the plate, this recipe takes approximately 35 minutes. With a spoonacular score of 96%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Tuscan Seafood Stew, Seafood Pasta with Tuscan Hot Oil, and Pacific Cod and Clam Cacciucco.
Servings: 5
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
1 loaf of artisan bread (roughly 12 slices)
6 celery stalks, diced
3 lbs mixed fish (cut to bite-sized pieces) and/or seafood (shrimp, mussels, clams, scallops, etc)
4 garlic cloves, minced
1 tsp garlic powder
1 tsp olive oil
2 large onions, diced
2 Tbsp parsley, dry
1 tsp red pepper flakes (less if you are sensitive to heat)
¼ c red wine vinegar
2 tsp sage, ground
1 tsp salt
4 large tomatoes, diced fine (roughly 4 c)
1½ c water
Equipment:
oven
baking sheet
pot
ladle
bowl
Cooking instruction summary:
Preheat oven to 275F.Cut bread into 1 cubes. Place cubes on a baking sheet. Spray the bread lightly with cooking spray and sprinkle with garlic powder. Toast in the oven for 20 minutes, or until dry.In a large cast iron pot (or other soup pot) heat oil. Add onions, garlic, celery, parsley, sage, and red pepper flakes. Saut over medium heat until onions begin to soften, 5 min.Add tomatoes, water, vinegar, and salt, and bring to a simmer.Chop seafood into bite sized pieces, and add to the soup. Simmer until the fish is cooked through, 10-15 min. (If using clams or mussels add in the last 5 minutes of the cooking time.)To serve, place croutons in the bottom of each bowl and ladle warm stew over top.
Step by step:
1. Preheat oven to 275F.
2. Cut bread into 1 cubes.
3. Place cubes on a baking sheet. Spray the bread lightly with cooking spray and sprinkle with garlic powder. Toast in the oven for 20 minutes, or until dry.In a large cast iron pot (or other soup pot) heat oil.
4. Add onions, garlic, celery, parsley, sage, and red pepper flakes. Saut over medium heat until onions begin to soften, 5 min.
5. Add tomatoes, water, vinegar, and salt, and bring to a simmer.Chop seafood into bite sized pieces, and add to the soup. Simmer until the fish is cooked through, 10-15 min. (If using clams or mussels add in the last 5 minutes of the cooking time.)To serve, place croutons in the bottom of each bowl and ladle warm stew over top.
Nutrition Information:
covered percent of daily need
