Spartico’s Cacciucco Livornese (Italian Seafood Stew)


Main dish

Spartico’s Cacciucco Livornese (Italian Seafood Stew)

1 tablespoon olive oil

4 garlic cloves, or to taste, minced

1/2 cup medium diced celery

1/2 cup thin sliced carrots

1/2 cup medium diced red onions

1/2 cup shaved fennel

1 cup white wine

8 peeled raw shrimp

8 green-lipped mussels

8 clams

1 pound fresh Florida snapper, cut into 8 portions

16 calamari rings

3/4 cup medium diced plum tomatoes

1 cup tomato sauce

1 pinch crushed red pepper

4 bay leaves

4 thyme sprigs

1/2 bunch chopped Italian parsley

1 cup seafood stock (lobster preferred)

1/2 cup Kalamata olives

Salt and pepper to taste

4 sliced grilled focaccia bread

Place a sauté pan over medium-high heat. When hot, add the olive oil and garlic and stir. Immediately add celery, carrots, onions and fennel and stir for 2 minutes. Deglaze the pan with the white wine, loosening any browned bits.

Add the seafood all at once and cook until the wine evaporates completely. Add the tomato and tomato sauce and stir gently. Add the crushed pepper, bay leaves, thyme and parsley. Cover the pan, lower heat and simmer 2 minutes. Add stock and olives and cook 2 more minutes longer. Taste for seasoning and add salt and pepper as needed. Serve immediately with the focaccia. Makes 4 servings.

Per serving: 375 calories 22 percent from fat, 9.3g fat (1.5 g saturated, 4.4 g monounsaturated), 106 mg cholesterol, 38.5 g protein, 24 g carbohydrates, 3.8g fiber, 1065 mg sodium.

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