Cacciucco

Cacciucco

Sorry I haven't posted all weekend! I'm a server and I've been a little busy! I'm sure you understand. Today, we worked at an event at our sister restaurant that showcased local meats and veggies (just my style!!!), and everything was delicious! But when we cooked dinner, we didn't use anything local (slap on my wrist!). So I will instead provide a yum dish we made a few weeks ago.

We made a cacciucco, or seafood stew, with corn, potatoes and tomatoes. We took local canned tomatoes, cooked them down, added potatoes, and slowly added the seafood and corn to make it all cook evenly. If I remember correctly, there were scallops, shrimp, mussels and some sort of white fish. A traditional cacciucco is supposed to have 5 types of fish (that's why there are 5 C's in the name!) but its really not necessary. (And on this occasion I will let improper spelling slide.) The point is to cook down all the fish and tomato flavors and have a delicious stew that tastes like its been cooking all day. This is the Italian version of bouillabaisse, and yum! I want it.

Important tip: don't forget to save some bread to dip into your leftover broth!