Cacciucco is the Tuscan version of the French bouillabaisse or the Northern California – Italian crab cioppino. Basically, it uses local seafood and produce to create a local and hearty fish stew. Very au courant! Plus, it’s great in the winter and pairs well with red wine; like our just released 2014 Taft Street Alexander Valley Merlot. Serves 4
- ¼ cup olive oil
- 1 large sliced onion
- 1 thinly sliced fennel bulb
- 2 cloves chopped garlic
- Red pepper flakes to taste
- 1 cup white wine
- 2 cups light stock, either fish or chicken
- 1 28-ounce can of Italian plum tomatoes
- ½ pound shelled shrimp
- 1 pound cod fillet, cut into pieces
- 16 clams in shell
- 4 slices of country bread toasted
- Salt and pepper
- Parsley for garnish
- In a large saucepan heat one-half of olive oil and cook onion and fennel for 5 minutes; add garlic and pepper flakes and cook for 3 minutes more. Add wine, stock and tomatoes and simmer for 15 – 20 minutes. Season to taste.
- In a large saute pan heat remaining oil and brown cod on both sides. Remove from pan, add clams and 2 cups of sauce, cover and cook until clams open. Add shrimp and cod and cooked until done (5-7 minutes).
- Place toast on bottom of 4 individual bowls. Divide fish on top of toast, and pour remaining sauce on top of fish. Garnish with parsley and enjoy!