Ingredients with Measurements:
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 fennel bulb, chopped
- 1 red bell pepper, chopped
- 1 can (28 oz) crushed tomatoes
- 1 cup dry white wine
- 2 cups fish stock
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 pound anchovy fillets, chopped
- 1/2 pound sardines, cleaned and chopped
- 1 pound mixed seafood (such as shrimp, scallops, and calamari)
- 1 loaf of crusty bread, sliced
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the garlic, onion, fennel, and red bell pepper. Cook until the vegetables are soft, about 10 minutes.
3. Add the crushed tomatoes, white wine, fish stock, red pepper flakes, salt, and black pepper. Bring to a simmer and cook for 30 minutes.
4. Using an immersion blender, blend the soup until smooth (optional).
5. Add the chopped anchovies, sardines, and mixed seafood. Simmer for an additional 10 minutes, or until the seafood is cooked through.
6. Serve the cacciucco with slices of crusty bread.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 6.
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Protein per serving: 30g
Carbohydrates per serving: 30g
Fiber per serving: 5g
Sugar per serving: 10g
Substitutions for ingredients:
- Instead of fish stock, you can use chicken or vegetable stock.
- If you don't have sardines, you can use more anchovies or other small fish.
Variations:
- Add more or less red pepper flakes to adjust the spiciness.
- Use different types of seafood, such as mussels or clams.
- Add chopped fresh herbs, such as parsley or basil, for extra flavor.
Tips and tricks:
- Make sure to clean the seafood thoroughly before adding it to the soup.
- Serve the cacciucco with slices of crusty bread to soak up the flavorful broth.
- If you don't have an immersion blender, you can use a regular blender to blend the soup in batches.
Storage instructions:
Store leftover cacciucco in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cacciucco in a pot over medium heat until heated through.
Presentation ideas:
Serve the cacciucco in individual bowls, garnished with chopped fresh herbs.
Garnishes:
Chopped fresh herbs, such as parsley or basil.
Pairings:
Serve the cacciucco with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the cacciucco with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more fish stock or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the seafood thoroughly to avoid foodborne illness.
Food history:
Cacciucco is a traditional Italian fish stew that originated in the coastal town of Livorno.
Flavor profiles:
This cacciucco is savory, spicy, and slightly sweet, with a rich tomato broth and tender seafood.
Serving suggestions:
Serve the cacciucco as a main course for a cozy dinner party or special occasion.
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Region: Italian