Cacciucco (Tuscan Seafood Stew)
This chunky seafood stew will transport you to Tuscany. Get ready for a great trip!
Servings: 5 - 6 people
Calories: 247kcal
Ingredients
- 1 loaf artisan bread (roughly 12 slices)
- 1 teaspoon garlic powder
- 1 teaspoon olive oil
- 2 onions, diced
- 4 garlic cloves, minced
- 6 celery stalks, diced
- 2 tablespoon parsley
- 2 teaspoon sage
- 1 teaspoon red pepper flakes (less if you are sensitive to heat)
- 4 tomatoes diced fine, (roughly 4 c)
- 1 ½ c water
- ¼ c red wine vinegar
- 1 teaspoon salt
- 3 lbs mixed fish and/or seafood, cut to bite-sized pieces (shrimp, mussels, clams, scallops, etc)
Instructions
- Preheat oven to 275F.
- Cut bread into 1” cubes. Place cubes on a baking sheet. Spray the bread lightly with cooking spray and sprinkle with garlic powder. Toast in the oven for 20 minutes, or until dry.
- In a large cast iron pot (or other soup pot) heat oil. Add onions, garlic, celery, parsley, sage, and red pepper flakes. Sauté over medium heat until onions begin to soften, 5 min.
- Add tomatoes, water, vinegar, and salt, and bring to a simmer.
- Chop seafood into bite sized pieces, and add to the soup. Simmer until the fish is cooked through, 10-15 min. (If using clams or mussels add in the last 5 minutes of the cooking time.)
- To serve, place croutons in the bottom of each bowl and ladle warm stew over top.
Nutrition
Serving: 4g | Calories: 247kcal | Carbohydrates: 25.6g | Protein: 28g | Fat: 3.9g | Saturated Fat: 0.9g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 546mg | Fiber: 5g | Sugar: 6.2g