Last month I celebrated my birthday at Robin and JC’s house. She served a creamy, Tuscan Seafood Stew. It was all kind of amazing, as well as picturesque.
The Italian name, Cacciucco, reminds the cook that the stew has five different kinds of seafood in it: one for each “c” in the name.
The hearty stew goes back some 500 years. Fishermen cleaning their boats after selling the day’s haul, would scoop up the remains.
The leftovers were tossed into a stew seasoned with garlic, red pepper flakes, tomatoes, onions, and red wine. Yes, red wine. Most fish dishes call for white wine, but this one goes for a red.
The stew is traditionally served atop stale, toasted bread that’s been rubbed with garlic. But we dined on French Gougeres that Robin made.
Also Enhancing Our Meal
Remy’s Tuscan Seafood Stew
- ½ cup olive oil
- ½ cup diced red onion
- 5 cloves garlic, chopped
- 1½ lbs. assorted fish such as halibut, salmon and mahi mahi, cut into pieces
- ½ lb. squid tubes, cut into ¼-inch rings
- 8 medium shrimp, peeled and deveined
- 12 mussels
- ½ cup white wine
- 3 cups spicy tomato broth (See Below)
- 1 cup vegetable stock
- Kosher salt and black pepper to taste
- Chopped parsley
In a large stock pot, heat the olive oil. Add the red onion and garlic and sauté until softened. Add the fish, squid, shrimp and mussels and sauté briefly. Season with salt and pepper, then deglaze the pot with the wine. To serve, ladle the stew into bowls and sprinkle each with parsley.
SPICY TOMATO BROTH
- 2 Tbsp. olive oil 1
- large yellow onion, chopped
- ½ red onion, sliced
- 6 large tomatoes, diced (or one 28 oz. can whole tomatoes)
- 1 Tbsp. chopped garlic
- ½ tsp. kosher salt
- ½ tsp. black pepper
- ½ cup red wine
- 4 cups vegetable stock
- ½ tsp. red chili flakes
- ¼ tsp. cayenne pepper
In a large stock pot, heat the oil. Add the onions and tomatoes and sauté until the onions begin to brown. Add the garlic, salt and pepper and sauté for 2 minutes.
Deglaze the pot with the red wine, then add the vegetable stock. Add the chili flakes and cayenne and simmer for 30 minutes. Allow the broth to cool, then purée it in batches in a blender or food processor.