Eat Recipes

Cacciuccio – Italian Fish Stew

Recipe and Images by Caroline De Luca

One of our favourite receipes in Issue 1 of ele Magazine is this delicious Cacciucco. Cacciucco is an Italian fish stew consisting of several different types of seafood. Originating from the Tuscan region, Cacciucco is a traditional fisherman’s stew. This dish is richly flavoured and pays tribute to the Mediterranean.

Ingredients

400g fresh vongole/clams, rinsed in water to remove any sand residue

400g fresh mussels, scrubbed, de-bearded & rinsed in water

400g king prawns, shell removed & deveined

400g red mullet fish fillets, cut into medium chunks

1 small onion, finely chopped

3 garlic cloves, finely sliced

2 x 400g tins chopped tomatoes

1 tbsp tomato paste

2 celery sticks, roughly chopped

1 litre fish stock

150ml red wine

2 tbsp dried fennel seeds

1 tsp chilli flakes

¼ cup olive oil

Small handful of sage leaves (5-6)

Handful of fresh parsley, roughly chopped

Method

1. Heat the olive oil in a large saucepan on low heat. Add the garlic, onion and celery and cook for 5 minutes, until soft.

2. Add fennel seeds, chilli flakes, sage leaves and stir. Cook for a further 2 minutes until fragrant. Stir in the tomato paste and cook for a further minute. Add wine and cook off for 30 seconds to 1 minute.

3. Add the tinned tomatoes, fish stock, parsley and stir well, making sure all ingredients are combined. Cover with a lid and allow to simmer for 40 minutes to allow the flavours to combine.

4. After 40 minutes of cooking, start to add the seafood. Begin with the mullet, as it will take longer to cook. Add the prawns, vongole & mussels. Cook for further 5 minutes.

5. Divide between bowls and serve with a squeeze of fresh lemon juice. Enjoy!

Issue 1 of ele Magazine is on newsstands now. Or subscribe to have it delivered straight to your door here.

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