Cacciucco is a traditional fish stew that originates from the coastal region of Tuscany, Italy. It is typically made with a variety of fish, such as red mullet, cod, and squid, and it is cooked in a tomato-based broth with garlic, red pepper flakes, and white wine. The stew is served with toasted bread that is rubbed with garlic and drizzled with olive oil.
- 1 1/2 pounds mixed fish fillets (such as red mullet, cod, and squid), cut into bite-sized pieces
- 1/4 cup olive oil
- 3 cloves of garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 (28-ounce) can of diced tomatoes
- 1 cup white wine
- 4 cups fish stock or clam juice
- Salt and pepper, to taste
- 8 slices of stale bread
- 2 cloves of garlic, cut in half
- Additional olive oil for drizzling
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Add the diced tomatoes, white wine, fish stock, or clam juice, and bring to a simmer.
- Season with salt and pepper.
- Add the fish and cook for about 5 minutes or until the fish is just cooked through.
- While the fish is cooking, toast the bread slices, rub them with the cut garlic, and drizzle with olive oil.
- Serve the Cacciucco in bowls with a piece of bread on the side.
Note: Cacciucco is best served piping hot with some freshly grated Parmesan cheese on top.
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