Cacciucco

Ingredients

• 1 pound mixed seafood
• 14 ounces canned diced tomatoes
• 1 cup dry red wine
• 4 cloves garlic
• 1 bunch fresh parsley
• 3 tablespoons olive oil
• 4 slices crusty bread
• 1 teaspoon red pepper flakes
• 2 cups fish stock or water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 whole lemon

Instructions

1. 1

   In a large pot, heat 3 tablespoons of olive oil over medium heat. Add 4 minced garlic cloves and sauté until fragrant, about 1 minute.

2. 2

   Add 1 teaspoon of red pepper flakes and sauté for an additional 30 seconds to infuse the oil.

3. 3

   Pour in 1 cup of dry red wine and let it simmer for about 5 minutes to reduce slightly.

4. 4

   Stir in 14 ounces of canned diced tomatoes, 2 cups of fish stock (or water), 1 teaspoon of salt, and 1 teaspoon of black pepper. Bring the mixture to a gentle boil.

5. 5

   Once boiling, reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld.

6. 6

   Add 1 pound of mixed seafood (such as shrimp, mussels, and fish) to the pot. Stir gently and cover. Cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels have opened.

7. 7

   While the stew is cooking, toast 4 slices of crusty bread until golden brown.

8. 8

   Chop the fresh parsley and squeeze the juice of 1 lemon over the stew before serving.

9. 9

   Serve the Cacciucco hot in bowls, garnished with chopped parsley and accompanied by toasted bread.