This post is in partnership with Eating Italy Tours. Thanks for supporting the brands that support Sophistishe!
As you all may have noticed while perusing my recipes, I’ve been on a seafood kick lately. I haven’t been doing much in the kitchen being pregnant and all, so I thought it was about time to get back into the swing of things. I was commissioned by Eating Italy Tours to share a Tuscan-inspired recipe and what better way to do so than with more seafood? Italian cuisine plus seafood totally rock my world.
I decided to do an easy Seafood Stew that can be served on top of pasta or with a crusty french bread. In Italy, it is called Cacciucco. I’ll just stick with “seafood stew”. While Cacciucco may sound super fancy, you can whip up a pot using ingredients commonly found in your pantry; just add seafood. You’ll definitely want to grab some jumbo shrimp and mussels. Clams and squid, while optional would be yummy too.
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, roughly chopped
- 1 tbsp minced garlic cloves
- 1 14 oz can diced tomatoes with juice
- 1 8 oz can tomato sauce
- 1 cup seafood stock
- 1 cup water
- ½ cup brown sugar
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp sea salt
- ½ tsp red pepper flakes
- ½ tsp ground black pepper
- 1 ½ dozen mussels
- 1 ½ dozen jumbo shrimp
- In a large dutch oven over low heat, cook onions in olive oil until translucent. This'll take about 15 minutes. Be careful not to let them brown.
- Add the garlic, stir, and cook for and additional 2 minutes. Add the diced tomatoes, tomato sauce, seafood stock, water, brown sugar, and spices. Cover and simmer for an hour, stirring occasionally.
- Stir in the shellfish and cook for an additional 10 minutes.
To support my blogging efforts and site expenses, I do share relevant affiliate links in my posts. Thank you for your support.