Sicilian Fish Stew (Cacciucco) with Saffron and Tomatoes

A rich and flavorful fish stew originating from Sicily, featuring a variety of seafood, saffron, and tomatoes. Serve with crusty bread for soaking up the sauce.

Prep Time

20 minutes

Total Time

60 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£9.47/serving

Season:

☀️ Summer

Meal Type:

Dinner•Bread

Cuisine:

British

Main Ingredient:

Seafood•Fish

Mood:

Comfort Food

Ingredients

Servings

0.3cupOlive Oil(Extra Virgin)

£0.40

1mediumOnion(Chopped)

£0.30

4clovesGarlic(Minced)

£0.20

1mediumRed Bell Pepper(Chopped)

£0.70

0.5cupDry Red Wine(Robust flavor recommended)

£1.50

28ozCanned Crushed Tomatoes

£1.20

4cupsFish Broth(Or vegetable broth)

£1.50

0.3teaspoonSaffron Threads(Pinch)

£2.00

1teaspoonDried Oregano

£0.15

0.3teaspoonRed Pepper Flakes(Optional, for heat)

£0.10

to tasteSalt

to tasteBlack Pepper(Freshly ground)

1lbFirm White Fish(Cod, halibut, or sea bass, cut into 1-inch pieces)

£6.00

1lbShrimp(Peeled and deveined)

£9.00

0.5lbCalamari(Cleaned and cut into rings)

£4.00

1lbMussels(Scrubbed and debearded)

£4.00

1lbClams(Scrubbed)

£5.00

0.3cupFresh Parsley(Chopped, for garnish)

£0.35

1loafCrusty Bread(For serving)

£1.50

Total Cost

£37.90

£9.47 per serving

Instructions

1.
Heat olive oil in a large Dutch oven or pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red bell pepper and cook for another 3 minutes, until fragrant.
2.
Pour in red wine and cook, scraping up any browned bits from the bottom of the pot, for 2 minutes.
3.
Stir in crushed tomatoes, fish broth, saffron threads, oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer.
4.
Add the firm white fish and simmer for 5 minutes. Then, add the shrimp and calamari and cook for another 3 minutes, or until the shrimp turns pink and the calamari is tender.
5.
Add the mussels and clams to the pot. Cover and cook for 5-7 minutes, or until the mussels and clams have opened. Discard any that do not open.
6.
Stir in the fresh parsley. Ladle the stew into bowls and serve immediately with crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (700g)

650 kcal / 2720 kJ

Carbs

45g

17% of RDA

Fat

25g

36% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

1000 mg

43% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer flavor, use homemade fish broth. You can make it using fish bones and vegetable scraps.

Adjust the amount of red pepper flakes to your liking. If you prefer a milder stew, omit them altogether.

Make sure to scrub the mussels and clams thoroughly before cooking to remove any sand or grit.

Don't overcook the seafood, or it will become tough and rubbery.

Cooking Equipment

Large Dutch Oven or Pot

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use homemade fish broth. You can make it using fish bones and vegetable scraps.

Adjust the amount of red pepper flakes to your liking. If you prefer a milder stew, omit them altogether.

Make sure to scrub the mussels and clams thoroughly before cooking to remove any sand or grit.

Don't overcook the seafood, or it will become tough and rubbery.

Sicilian Fish Stew (Cacciucco) with Saffron and Tomatoes

Ingredients

Instructions