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Cacciucco
A rich and spicy Livornese fish stew, this Cacciucco is a hearty tomato-based seafood soup featuring a variety of fish and shellfish, traditionally served with crusty bread.
๐ง ์ฌ๋ฃ
- 750 g Mixed firm white fish (e.g., cod, snapper, monkfish), cut into large chunks(Reserve heads and bones for stock)
- 750 g Mixed softer fish (e.g., gurnard, sea bream), cut into large chunks(Reserve heads and bones for stock)
- 500 g Shellfish (e.g., mussels, clams, shrimp, squid rings)(Cleaned and prepped as needed)
- 800 g Canned whole peeled tomatoes, crushed(Good quality San Marzano recommended)
- 200 ml Dry red wine
- 1 medium Yellow onion, finely chopped
- 1 stalk Celery stalk, finely chopped
- 1 medium Carrot, finely chopped
- 6 cloves Garlic, minced
- 1 teaspoon Dried red chili flakes (or 2 whole dried chilies, crushed)
- 2 tablespoons Tomato paste
- 1 liter Fish stock (homemade or good quality store-bought)
- 4 tablespoons Extra virgin olive oil
- 1/4 cup Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
- for serving Crusty bread (like Tuscan or ciabatta), sliced
- 1 for rubbing bread Garlic clove
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the fish stock: In a large pot, heat 2 tablespoons of olive oil over medium-high heat (around 190ยฐC / 375ยฐF). Add the reserved fish heads and bones, and sautรฉ for about 5 minutes until lightly browned. Add 1 chopped onion, 1 chopped celery stalk, and 1 chopped carrot. Cook for another 5 minutes until softened. Pour in 1 liter of water, bring to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 45 minutes to 1 hour. Strain the stock through a fine-mesh sieve, pressing on the solids to extract maximum flavor. Discard solids. You should have about 1 liter of rich fish stock.
โฑ๏ธ 1 hour - 2
Start the stew base: In a large, heavy-bottomed pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat (around 180ยฐC / 350ยฐF). Add the minced garlic and chili flakes (or crushed dried chilies). Sautรฉ for 1-2 minutes until fragrant, being careful not to burn the garlic. Stir in the tomato paste and cook for another minute until it darkens slightly. Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let the wine simmer and reduce by about half, which should take 3-5 minutes.
โฑ๏ธ 10 minutes - 3
Add tomatoes and stock: Add the crushed tomatoes and the prepared fish stock to the pot. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes to allow the flavors to meld. Season with salt and pepper to taste.
โฑ๏ธ 30 minutes - 4
Add the seafood: Gently add the firmer fish chunks to the simmering stew. Cook for about 5-7 minutes. Then, add the softer fish and any shellfish like clams or mussels. Continue to simmer gently for another 5-10 minutes, or until the fish is cooked through and flakes easily, and the shellfish have opened. Discard any unopened shellfish. Stir in most of the chopped fresh parsley.
โฑ๏ธ 15 minutes - 5
Prepare the bread: While the seafood is cooking, toast or grill the slices of crusty bread until golden and crisp. Once toasted, rub one side of each slice with the cut side of a garlic clove.
โฑ๏ธ 5 minutes - 6
Serve: Ladle the hot Cacciucco into shallow bowls. Garnish with the remaining fresh parsley. Serve immediately with the garlic-rubbed crusty bread on the side for dipping into the rich broth.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing a variety of fish and seafood is crucial for the authentic flavor and texture of Cacciucco. Aim for at least 3-4 different types.
- โThe traditional Cacciucco is meant to be spicy. Adjust the amount of chili to your preference, but don't omit it entirely.
- โThe crusty bread is essential for soaking up the delicious, flavorful broth. Rubbing it with garlic adds an extra layer of aroma and taste.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a milder version, reduce or omit the chili.
- Experiment with different types of seafood based on availability, such as prawns, scallops, or firm white fish like halibut.