The Everyday Dish

Italy has no shortage of soul-warming dishes, but few capture the spirit of the sea like cacciucco (pronounced ka-CHOO-ko). Originating from the coastal towns of Tuscany, cacciucco was originally known as the poor fisherman’s food, usually cooked with whatever catch wasn’t sold at the end of the day.

Today, I am giving you the simplified version of it, which goes great as a mid-week meal because you can have it on the table in less than an hour.

In keeping with the true spirit of “use whatever fish/seafood you have around” I used a frozen (and thawed) seafood mix that I’d bought and had no idea what to do with, and two thick cod fillets which were about to go out of date. You can feel free to use up whatever fish/seafood you have in your fridge/freezer or, if you want to be a bit extra, you can go to a fishmonger and get some fresh mussels, clams, squid, and prawns. Just make sure you adapt the recipe accordingly and cook your seafood correctly.

Serves: 4

Time: 45-50 minutes

Ingredients:

• 1 bag (approx. 400–500g) frozen mixed seafood (with shelled mussels, clams, squid, prawns, etc.) – thawed in the fridge overnight

• 2 cod loin fillets (approx. 300–350g total), cut into chunks
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 celery stick, finely diced
• 1 small carrot, finely diced
• 1 pinch chilli flakes (or to taste)
• 1 tbsp tomato purée
• 150ml dry white wine
• 1 tin (400g) chopped tomatoes
• 300ml fish stock (or veg stock if unavailable)
• Salt & black pepper, to taste
• Handful fresh parsley, chopped (or use 1 tsp dried if needed)

Method:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, celery, carrot, and a pinch of salt. Cook for about 8–10 minutes, stirring, until soft and starting to colour.
2. Add the garlic and chilli flakes. Cook for 1 minute, then stir in the tomato purée.
3. Pour in the white wine, let it bubble for 2–3 minutes to reduce slightly. Add the chopped tomatoes and fish stock. Stir well and bring to a gentle simmer. Simmer uncovered for 15–20 minutes, to let the sauce reduce and the flavours deepen.
4. Add the cod pieces to the pot first, and gently simmer for 4–5 minutes. Then add the mixed seafood, cooking for a further 5–7 minutes until everything is hot through and the cod is flaky. Taste and adjust seasoning with salt and black pepper.
5. Ladle the stew into bowls, sprinkle with fresh parsley, and drizzle with a touch more olive oil if you like. Serve with toasted, crusty bread, rubbed with garlic.