TUSCAN SEAFOOD STEW - Cacciucco

This traditional seafood stew (pronounced cah-choo-co) is popular in the western port town of Livorno in Tuscany, Italy.

It is similar to San Francisco's Cioppino, but less expensive to make, because it doesn't contain Dungeness Crab.  It is also less expensive to make than French Bouillabaisse, because it doesn't contain saffron.

Use your favorite shell fish and fish, whatever is available at your local fish market.

This morning I bought beautiful, shrimp, clams, and cod at our local country store and seafood market. 

¼ cup extra virgin olive oil

½ yellow onion, diced

2 cloves garlic, minced or pressed

1 t crushed red pepper flakes

½ cup dry red wine

1 can (28 oz) crushed Italian tomatoes

¼ cup minced fresh Italian parsley

1 T chopped fresh oregano

1 t chopped fresh rosemary

½ t sea salt

½ t freshly ground black pepper

1 bottle clam broth

1 cup water

1 carefully washed orange, orange part peeled with a vegetable peeler

1 T chopped fresh basil

12 little neck clams, soaked in cold water for 15 minutes

12 large shrimp, peeled and deveined

1 ½ lbs cod or haddock fillets, cut into 2-inch chunks

Crusty Italian bread, cut into slices, toasted in the oven and drizzled with olive oil

In a Dutch oven or paella pan, heat oil over medium-low heat, cook onion for 10 minutes.  

Add garlic and red pepper flakes and cook another minute.  

Stir in wine and simmer for 2 to 3 minutes.  

Add tomatoes, half of the parsley, oregano, rosemary, salt, and black pepper.  

Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes.

Stir in clam broth, water, orange peel, and basil.

Add clams, cover, and cook for 8 to 10 minutes, until clams begin to open.  

Add shrimp and fish and cook until fish is opaque in center, about another 5 minutes.

Discard any clams that do not open.

Cover and let sit for 5 minutes.

Remove orange peels and ladle into warm soup bowls.

Sprinkle with remaining parsley and add a couple of toasted slices of bread.

Serves 2 to 3