Cacciucco Tuscan Seafood Chowder

Ingredients

Yield:

6

• Ingredients

  • 125ml extra virgin olive oil
  • 200g minced fennel
  • 150g minced celery
  • 250g minced white onion
  • 75g minced garlic
  • 300g diced finocchiona
  • 60g caper berries
  • 2tsp red pepper flakes
  • 1tbsp dried oregano
  • 250g braised octopus tentacles, thinly sliced
  • 250g cleaned squid, thinly sliced
  • 400ml dry white wine
  • 100ml vermouth
  • 400g crushed plum tomatoies
  • 700ml tomato puree
  • 250ml fish stock
  • 1 piece lemon peel, large pieces
  • 454g manila clams, soaked in cold water for 1 hour
  • 454g mussels scrubbed and beards removed
  • 350g shrimp, peeled and deveined
  • 200g sablefish, cut into 1" cubes
  • 200g yellow fin tuna, cut into 1" cubes
  • 4tbsp finely minced, flat leaf parsley
  • 2 pieces finely grated lemon zest
  • Kosher salt and freshly ground pepper to taste

Preparation

Difficulty:

Difficult

 

 

1. Preparation for Octopus

   1. In a large pot bring water to a boil over high heat, season the water with salt and vinegar.
   2. Add the octopus tentacles and turn down the temperature until a slow simmer. Cook the octopus for 30 minutes or until tender, remove from the pot and cool in a ice bath.

2. Preparation for Chowder

   1. Heat the olive oil in a large pot over medium-high heat.
   2. Add the fennel, celery, white onion, garlic, finocchiona and fry, stirring frequently.
   3. Once the vegetables soften add the caper berries, red pepper flakes and oregano.
   4. Continue cooking until the vegetables are a golden color; About 15 minutes.
   5. Reduce the heat to medium-low adding both the braised octopus and squid.
   6. Mix well and cook, stirring occasionally, until the squid releases its liquid and becomes firm; About 15-20 minutes.
   7. Continue cooking until the vegetables, squid and octopus are frying again in the oil.
   8. Next, add the wine and vermouth, increase heat to medium-high and simmer until the pot becomes dry again; About 15-20 minutes.
   9. Add the crushed plum tomatoes, tomato puree, fish stock and lemon peel.
   10. Season to taste with salt and pepper.
   11. Reduce the heat and gently simmer until the oil begins to separate from the tomato; About 30-40 minutes.
   12. Now that the base is complete you can choose to cool and refrigerate or freeze for a later use.
   13. When ready, bring the cacciucco base to a simmer, remove and discard the lemon peel.
   14. Add the clams and mussels and allow them to cook for 3-5 minutes.
   15. Next add the shrimp, sablefish and tuna, cooking until the shellfish has opened and the fish is cooked through.
   16. While the seafood cooks, combine the parsley and lemon zest creating a gremolata.
   17. Check seasoning and adjust if necessary, garnish the cacciucco with gremolata to finish.