Traditional Tuscan Cacciucco
A robust seafood stew with an Italian soul and a spicy kick that warms your heart.
60 min
Medium
Italiana
4 servings
The story behind
Hi! Did you know Cacciucco was born in Livorno, Italy? Legend says fishermen made it with whatever was left from the day's catch, so nothing went to waste! What I love about this dish is that it feels like a hug in a bowl. It’s ideal for a relaxed dinner with friends. I always pair it with a young red wine (yes, red with seafood!) and plenty of garlic-rubbed bread. It’s perfect for those chilly days when you need something soul-soothing.
Instructions
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1Sauté the garlic and red pepper flakes in olive oil until fragrant, being careful not to burn them.
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2Add the squid rings and give them a quick toss to soak up the flavors.
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3Pour in the red wine and let the alcohol evaporate for a minute or two.
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4Add the tomato puree and let it simmer on low heat until the sauce thickens slightly.
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5Finally, toss in the mussels, cover the pot, and wait a few minutes until they open. Serve over the toasted bread.
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