Cacciucco

Ingredients

• Olive oil (3 tablespoons)
• Onion (1 large, finely chopped)
• Garlic (4 cloves, minced)
• Red pepper flakes (1 teaspoon (adjust to taste))
• Tomato paste (2 tablespoons)
• White wine (1 cup (preferably dry))
• Fish stock (4 cups)
• Mixed seafood (1.5 pounds (such as shrimp, mussels, clams, and fish fillets))
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (1/4 cup, chopped (for garnish))
• Toasted bread (for serving)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Stir in the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
4. Incorporate the tomato paste, stirring well and cooking for another 2 minutes to deepen the flavors.
5. Pour in the white wine, allowing it to simmer until it has nearly evaporated, about 3-4 minutes.
6. Add the fish stock, bringing the mixture to a boil.
7. Carefully add the mixed seafood to the pot, cover, and reduce the heat to low. Simmer for about 20 minutes, or until the seafood is cooked through and tender.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley and accompanied by toasted bread for dipping.