Cacciucco

A superb Italian seafood stew, Cacciucco (kahch-OO-choh) less complicated to prepare than the French Bouillabaisse. Served

in soup bowls, it is a one-dish meal and needs only crusty bread as an accompaniment. A light dry white wine would go well with this dish.

4 fl. oz. olive oil

2 garlic cloves, chopped and 1 cut

in half

1 red chilli, chopped and seeds

removed

8 oz. raw shrimps, shelled, deveined and chopped 8 oz. squid, skinned, cleaned and chopped 4 fl. oz. dry white wine

3 tablespoons tomato puree

16 fl. oz. water

2 teaspoon salt

8 oz. cod fillet, cut in pieces 8 oz. haddock, cut in pieces

4 slices bread, trimmed of crusts and toasted

2 tablespoons chopped pimiento

In a large saucepan heat the oil over moderate heat. Add the chopped garlic and the red chilli and cook for 5 minutes, or until the garlic is slightly brown, stirring occasionally with a wooden spoon.

Add the shrimp and squid to the pan. Cover and reduce the heat to low. Stirring occasionally, cook for 30 minutes.

Pour in the wine and continue cooking, uncovered, for 15 minutes. Stir in the tomato puree, water and salt. Add the pieces

of cod and haddock to the pan. Cover and simmer for 15 minutes, or until the fish is tender.

While the stew is cooking, rub the toasted bread slices with the garlic halves.

Taste the stew and add more salt and pepper if necessary.

To serve, place a slice of the toast in each soup bowl and spoon the hot stew over it. Sprinkle with the chopped pimiento.

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