How to make it
8 steps. Take it one step at a time.
Heat the extra virgin olive oil
In a large heavy-bottomed pot, heat the extra virgin olive oil over medium heat. Add the onion, carrot, celery, and 3 minced cloves of garlic. Sauté until the vegetables are softened and aromatic, about 8-10 minutes.
10 minAdd the octopus and squid pieces
Add the octopus and squid pieces to the pot. Cook for 10-15 minutes, allowing them to release their juices and begin to soften.
15 minStir in the tomato paste and chili flakes
Stir in the tomato paste and chili flakes. Cook for 2 minutes, then pour in the red wine. Let the wine simmer until reduced by half.
5 minAdd the crushed tomatoes, fish stock, and a few leaves of sage
Add the crushed tomatoes, fish stock, and a few leaves of sage. Bring to a gentle boil, then reduce heat to low and simmer for 40-45 minutes until the octopus is tender.
45 minAdd the firm white fish chunks
Add the firm white fish chunks. Simmer for 5 minutes.
5 minAdd the mussels and clams
Add the mussels and clams. Cover the pot and cook for 5-7 minutes until all shells have opened. Discard any that remain closed.
7 minToast the sourdough bread slices
While the fish finish, toast the sourdough bread slices at 400°F (204°C) until hard and golden. Rub each side with the remaining raw garlic clove.
10 minPlace a slice of garlic bread
Place a slice of garlic bread at the bottom of 4 large bowls. Ladle the hot stew over the bread, ensuring everyone gets a variety of seafood. Garnish with fresh chopped parsley.
A little kitchen wisdom
Tradition dictates that Cacciucco should contain at least five types of fish, representing the five 'C's in the name. Use the freshest catch available. The bread must be toasted until very hard so it can stand up to the rich broth.
