Cacciucco (Tuscan Seafood Stew)
Ingredients
- 1 loaf artisan bread (roughly 12 slices)
- 1 tsp garlic powder
- 1 tsp olive oil
- 2 onions, diced
- 4 garlic cloves, minced
- 5 celery stalks, diced
- 2 tbsp parsley
- 2 tsp sage
- 1 tsp red pepper flakes
- 4 cups tomatoes diced fine
- 1-1/2 cups water
- 1/4 cup red wine vinegar
- 1 tsp salt
- 3 pounds mixed fish and/or seafood, cut into bite-sized pieces (shrimp, mussels, clams, scallops, etc)
Instructions
- Preheat oven to 275F.
- Cut bread into 1” cubes. Place cubes on a baking sheet. Spray the bread lightly with cooking spray and sprinkle with garlic powder. Toast in the oven for 20 minutes, or until dry.
- In a large cast iron pot (or other soup pot) heat oil. Add onions, garlic, celery, parsley, sage, and red pepper flakes. Sauté over medium heat until onions begin to soften, 5 min.
- Add tomatoes, water, vinegar, and salt, and bring to a simmer.
- Chop seafood into bite sized pieces, and add to the soup. Simmer until the fish is cooked through, 10-15 min. (If using clams or mussels add in the last 5 minutes of the cooking time.)
- To serve, place croutons in the bottom of each bowl and ladle warm stew over top.
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