Cacciucco alla Livornese

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Ingredients

2 oz fresh Manila clams
2 oz Prince Edward mussels
1 oz black tiger shrimp (21/25 size)
1 oz cod filet
1 oz orange roughy filet
1 U10 scallop
2 celery stalks
1 jumbo carrot
1 jumbo onion
2 garlic cloves
1 glass white wine
2 oz fish fumet
1 tbsp tomato paste
1/2 bunch Italian parsley
1/2 can Italian tomatoes (blended)
3 oz olive oil
2 slices Tuscan bread
1 cleaned calamari with tentacles

Preparation

Braise chopped carrot, onion, and celery with olive oil. Add tomato paste, white wine, fish fumet, and blended tomatoes. Simmer for 30 minutes.

Pan-fry the cod and orange roughy separately. Then add them to the braised liquid to finish cooking. Add clams and mussels; cover and cook until shells open.

Add shrimp, calamari, and scallops to finish in the simmering broth.

Toast the Tuscan bread and rub with garlic. Serve seafood stew in a bowl with bread slices and a sprinkle of chopped parsley.

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Calories: 460 kcal

Protein: 38g

Fat: 22g

Carbs: 14g

Wine Pairing

Pair with Villa Bucci Riserva Verdicchio 2017 Wine Glass Icon