Cacciucco: A Spicy Italian Fish Stew
By: Sheri Wetherell
Published: October 22, 2013

This Italian fish stew recipe known as cacciucco (pronounced ka-chew-ko) is a cousin of the simpler dish crab cioppino. Cacciucco features a flavorful combination of tender octopus, fish, shrimp, crab and clams stewed in savory tomato broth with just a kick of spiciness. Serve it with a nice crusty bread for dunking. Bibs are optional, but recommended.
 Cacciucco
	Adapted from Chef Ken Vedrinski from Coda del Pesce
	Serves 4
	1 pound fresh shrimp with shells
	1/2 cup extra virgin olive oil
	3 pounds tomatoes (about 4 large), peeled, seeded and chopped, juices reserved
	4 cloves garlic, thinly sliced
	1 large onion, diced
	1 carrot, diced
	1 celery stalk, diced
	1 hot pepper such as habanero or jalapeño
	2 cups dry white wine
	1 quart chicken stock
	1 bay leaf, torn inhale
	4 ounces Parmigiano-Reggiano rinds
	8 ounces firm white fish such as cod or rockfish (boneless and skinless), cut into 4 large pieces
	1 pound octopus tentacles split into 4 pieces, or frozen baby octopus
	8 ounces crabmeat
	24 small clams
	1/3 cup lemon-infused olive oil
	1/2 cup stale bread, cut into large cubes
	2 stalks green onions, thinly sliced (or parsley, roughly chopped)
	Lemon wedges for garnish
	Remove the shells from the shrimp, and set shrimp aside. In a large saucepan, heat olive oil over medium-high heat. Add the shells and cook until they turn pink. Add the tomato, garlic, onion, carrot, celery and hot pepper, and reduce heat to medium. Sauté until the onions have a slight color, about 3 minutes, then add the white wine and continue cooking until reduced by half. Add the reserved tomato juice, chicken stock, bay leaf and Parmigiano rinds. Simmer for 30 to 40 minutes. Turn off the heat and let stand, uncovered, for 60 minutes.
	Pass the sauce through a fine-mesh strainer and press the solids. Put the strained liquid in a large saucepan over medium heat. Poach the seafood in batches, cooking the clams last. Keep the seafood warm.
	In a large sauté pan, heat the lemon-infused olive oil over medium-high heat. Sauté the bread cubes until golden and crisp. Divide the seafood into 4 bowls, pour the broth over the top and garnish with green onion or parsley, croutons and lemon wedges.