Ingredients with Measurements:
- 1 lb white fish fillets (such as cod or halibut), cut into chunks
- 1 lb prawns, peeled and deveined
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 fennel bulb, chopped
- 1 red bell pepper, chopped
- 1 can (28 oz) crushed tomatoes
- 1 cup white wine
- 2 cups fish or seafood stock
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp red pepper flakes
- Salt and black pepper, to taste
- 1/4 cup extra-virgin olive oil
- 1 loaf crusty bread, sliced
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, fennel, and red bell pepper. Cook for about 5 minutes, or until the vegetables are softened.
2. Add the crushed tomatoes, white wine, fish or seafood stock, oregano, thyme, bay leaf, red pepper flakes, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes.
3. Add the white fish and prawns to the pot. Cook for about 5 minutes, or until the fish is cooked through and the prawns are pink and opaque.
4. Remove the bay leaf from the pot. Taste and adjust the seasoning as needed.
5. Serve the cacciucco hot with slices of crusty bread.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 25g
Protein: 30g
Sodium: 800mg
Sugar: 10g
Substitutions for ingredients:
- You can use any firm white fish for this recipe, such as haddock or tilapia.
- If you don't have prawns, you can use other seafood such as scallops or mussels.
- You can substitute chicken or vegetable stock for the fish or seafood stock.
Variations:
- Add chopped clams or squid to the cacciucco.
- Use different vegetables such as celery, carrots, or leeks.
- Add a pinch of saffron for extra flavor and color.
- Use canned whole tomatoes instead of crushed tomatoes and crush them with your hands before adding to the pot.
Tips and tricks:
- Make sure to chop the vegetables into small pieces so they cook evenly.
- Use a good quality white wine for the best flavor.
- Don't overcook the seafood or it will become tough and rubbery.
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. Add a splash of water or stock if it's too thick.
Presentation ideas:
Serve the cacciucco in individual bowls with a slice of crusty bread on top.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the cacciucco is too thick, add more stock or water to thin it out.
- If the seafood is overcooked, reduce the cooking time or add it to the pot later in the cooking process.
Food safety advice:
Make sure to cook the seafood to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Cacciucco is a traditional Italian fish stew that originated in the coastal region of Tuscany.
Flavor profiles:
This dish is savory, slightly spicy, and has a rich tomato flavor.
Serving suggestions:
Serve the cacciucco as a main course for a cozy dinner party or special occasion.
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Region: Italian