Cacciucco (Tuscan Fish Stew)

🛒 Ingredients

• Monkfish fillet (or firm white fish) 75 g · 75 kcal
• Cod fillet (or other white fish) 75 g · 75 kcal
• Squid (cleaned) 50 g · 45 kcal
• Mussels (scrubbed, de-bearded) 50 g · 35 kcal
• Shrimp (peeled, deveined) 50 g · 50 kcal
• Canned crushed tomatoes (or passata) 200 g · 35 kcal
• Garlic 5 g · 8 kcal
• Onion 37 g · 15 kcal
• Celery 25 g · 4 kcal
• Dry white wine 45 g · 40 kcal
• Extra virgin olive oil 15 g · 130 kcal
• Fresh parsley 5 g · 2 kcal
• Red chili (fresh, small) 2 g · 1 kcal
• Rustic bread (toasted, for serving) 40 g · 100 kcal

👨‍🍳 Instructions

1. Prepare the seafood: clean and cut squid into rings, scrub and de-beard mussels, peel and devein shrimp. Cut firm white fish into large chunks.
2. In a large pot, heat olive oil over medium heat. Add chopped onion, celery, garlic, and chili; sauté until softened, about 5-7 minutes.
3. Pour in the dry white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot. Add the crushed tomatoes.
4. Bring the sauce to a simmer, then reduce heat, cover, and cook for 20-25 minutes to allow flavors to meld.
5. First, add the monkfish (or firm white fish) and squid to the pot; cook for 5 minutes. Then add the cod (or other white fish) and shrimp, cooking for another 3-4 minutes.
6. Finally, add the mussels to the pot, cover, and cook for 3-5 minutes until they open. Discard any mussels that do not open.
7. Stir in fresh chopped parsley. Season with salt to taste. Serve hot with toasted rustic bread on the side.