Ingredients with Measurements:
- 1/4 cup extra-virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 can (28 ounces) whole peeled tomatoes, crushed by hand
- 1 cup dry white wine
- 2 cups fish stock
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound clams, scrubbed
- 1/2 pound firm white fish, such as halibut, cut into 1-inch pieces
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley
- 4 slices of rustic bread, toasted and rubbed with garlic
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 onion and garlic and cook until softened, about 5 minutes.
3. Add the red pepper flakes, oregano, and thyme and cook for 1 minute.
4. Add the crushed tomatoes, white wine, and fish stock and bring to a simmer.
5. Add the mussels and clams and cook until they open, about 5 minutes.
6. Add the fish and cook until it is opaque and cooked through, about 5 minutes.
7. Season with salt and pepper to taste.
8. Ladle the cacciucco into soup bowls and sprinkle with chopped parsley.
9. Serve with toasted garlic bread.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 340
Fat: 14g
Saturated Fat: 2g
Cholesterol: 50mg
Sodium: 820mg
Carbohydrates: 20g
Fiber: 3g
Sugar: 7g
Protein: 25g
Substitutions for ingredients:
- Instead of mussels and clams, you can use other shellfish such as shrimp or scallops.
- Instead of fish stock, you can use chicken or vegetable stock.
- Instead of white wine, you can use dry vermouth or chicken broth.
Variations:
- Add chopped fennel and celery to the onion and garlic for extra flavor.
- Use canned or fresh squid instead of fish.
- Add a pinch of saffron for a more luxurious flavor.
Tips and tricks:
- Make sure to discard any mussels or clams that do not open during cooking.
- Use a good quality bread for the garlic toast.
- Serve the cacciucco with a drizzle of extra-virgin olive oil and a sprinkle of red pepper flakes for extra flavor.
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 colorful soup bowls with a sprig of fresh parsley on top.
Garnishes:
Sprinkle the cacciucco with grated Parmesan cheese or a drizzle of extra-virgin olive oil.
Pairings:
Serve the cacciucco with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the cacciucco with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
If the cacciucco is too thick, add more fish stock or water to thin it out.
Food safety advice:
Make sure to properly clean and scrub the mussels and clams before cooking to avoid any potential foodborne illnesses.
Food history:
Cacciucco is a traditional fish stew from the coastal region of Tuscany, Italy.
Flavor profiles:
The cacciucco has a rich and savory flavor from the combination of tomatoes, white wine, and fish stock. The mussels and clams add a briny flavor while the fish adds a mild sweetness.
Serving suggestions:
Serve the cacciucco as a main course for a cozy dinner party or a special occasion.
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Region: Italian