
Cacciucco

by:




Cacciucco is a fish stew made in the Tuscan port of Livorno, from whatever the fishmonger has that's fresh and inexpensive. It should have a healthy jolt of red pepper, and will sell you on fish if you don't like fish already.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 8-10
1 loaf of ciabatta bread
2/3 cup (150 ml) olive oil
5 cloves garlic (thinly sliced)
1 lb (450 g) uncleaned medium-sized squid
1 (2-lb/900-g) john dory (filleted)
1 (3-lb/1.5-kg) gurnard or (sea robin, filleted)
1 (2-lb/900-g) thick, unskinned cod fillet
1 (1-lb/450-g) cooked lobster
1 large onion (chopped)
1 large carrot (finely diced)
2 stalks celery (finely diced)
1 1/4 cups (300 ml) red wine
1 can (14-oz/400-g) diced tomatoes
2 leaves bay
2-3 medium-hot red chile peppers, slit open lengthwise
10 cups (2.4 liters) water
6 leaves sage
2 lb (900 g) mussels (cleaned)
1/4 cup dry white wine
Salt and freshly ground black pepper
Servings Per Recipe: 8
Amount per Serving
Calories: 604
- Total Fat: 24.6 g
- Saturated Fat: 3.9 g
- Trans Fat: 0 g
- Cholesterol: 204.6 mg
- Sodium: 1677.8 mg
- Total Carbs: 50.9 g
- Dietary Fiber: 7.6 g
- Sugars: 20.6 g
- Protein: 41 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012