This chunky Cacciucco is a thick seafood packed stew that is leaves you warm and craving another bowl. Make sure to have bread to serve on top or to slop up the sides of the bowl. You won't want to leave a drip behind
1lb Shell Fish we used fresh water shrimp, clams and mussels
Salt and Pepperto taste
Heat up the grill to 375 degrees on direct heat.
Place the dutch oven on the grill and allow it to heat up. Add the olive oil and once it is hot, add the chopped onion and celery. Add in the herbs and garlic and cook for about 3-4 minutes.
Add the tomato paste and stir to combine. Add wine and cook for about 10-15 minutes. Add tomatoes and seafood stock and stir. Allow it to simmer for 10 minutes.
Add the thickest fish to the stew first, followed by the seafood that will not take long to cook. We added our squid, octopus and shark and cooked for about 3-4 minutes before adding the cod and shellfish.
Serve over grilled bread. Alternatively, make crusty croutons to serve on top.
Nutritional facts are not given as you are choosing which fish you are using. Serving: Best served the same day. We tested leftovers and they weren't the same. Wine: You can substitute white for the red wine here. Seafood: When making this, remember to start with the seafood/fish that will take the longest. If you happen to have all quick cooking ones today, add them in at the the later point or your fish could be spongy/rubbery. Alternative: You could saute the vegetables indoors and then take it all outside. That is up to you. We like to do it all outdoors but it is personal preference. Dutch Oven: You will need a cast iron dutch oven here as it gets blazing hot plus the dutch oven heats from all sides.