Ingredients with Measurements:
- 1/4 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 2 cups fish stock
- 1 cup white wine
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound smoked fish, flaked
- 1 pound clams, scrubbed and debearded
- 1/4 cup chopped fresh parsley
- 1 loaf crusty bread, sliced
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
3. Add the red pepper flakes and cook for another minute.
4. Pour in the crushed tomatoes, fish stock, white wine, dried oregano, dried thyme, dried basil, salt, and black pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
6. Add the smoked fish and clams to the pot and stir gently.
7. Cover the pot and let it simmer for another 10-15 minutes, or until the clams have opened.
8. Discard any clams that do not open.
9. Stir in the chopped parsley and remove the pot from the heat.
10. Serve the cacciucco hot with slices of crusty bread.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 363
Fat: 14g
Saturated Fat: 2g
Cholesterol: 60mg
Sodium: 1249mg
Carbohydrates: 26g
Fiber: 4g
Sugar: 10g
Protein: 25g
Substitutions for ingredients:
- Instead of fish stock, you can use chicken or vegetable stock.
- Instead of white wine, you can use chicken or vegetable broth.
- Instead of smoked fish, you can use any cooked fish of your choice.
Variations:
- Add shrimp or scallops to the cacciucco for extra seafood flavor.
- Use fresh herbs instead of dried herbs for a brighter flavor.
- Add chopped fennel or celery to the onion and garlic for extra flavor and texture.
Tips and tricks:
- Make sure to scrub and debeard the clams before adding them to the pot.
- Use a variety of seafood for a more complex flavor.
- Serve the cacciucco with slices of crusty bread to soak up the broth.
Storage instructions:
Store any leftover cacciucco in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cacciucco in a pot over low heat until heated through.
Presentation ideas:
Serve the cacciucco in soup bowls with slices of crusty bread on the side.
Garnishes:
Garnish the cacciucco with chopped fresh parsley or a drizzle of olive oil.
Pairings:
Pair 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 cacciucco is too thick, add more fish stock or white wine to thin it out.
- If the clams do not open, discard them and do not eat them.
Food safety advice:
Make sure to scrub and debeard the clams before adding them to the pot. Discard any clams that do not open.
Food history:
Cacciucco is a traditional Italian fish stew that originated in the coastal region of Tuscany.
Flavor profiles:
The cacciucco has a rich and savory flavor with a hint of spice from the red pepper flakes.
Serving suggestions:
Serve the cacciucco as a main course for a cozy dinner party or special occasion.
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Region: Italian