Soup

Cacciucco

A thick Tuscan seafood stew with each seafood added according to its cooking time and served over garlic-rubbed bread.

What you’ll need

• white fish fillets: 600 g
• mussels: 500 g
• squid: 400 g
• shrimp: 300 g
• tomatoes: 700 g
• red wine: 200 ml
• fish stock: 700 ml
• bread: 240 g
• onion: 150 g
• garlic: 20 g
• dried chile: 2 g
• olive oil: 50 ml
• salt: 8 g

How to make it

1. Check the mussels: discard cracked ones and any that do not close when tapped. Scrub the shells; cut the squid into rings, fish into 4 cm pieces, and peel the shrimp.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.