Tuscan Italian · Italy

Oregano and Rosemary Cacciucco Seafood Stew with Tomato-Garlic Base

Name: Oregano and Rosemary Cacciucco Seafood Stew with Tomato-Garlic Base
Total time: 42 min
Yield: 4 servings
Cuisine: Tuscan Italian
Ingredients: 500g mixed seafood (shrimp, mussels, squid); 1 onion, chopped; 2 cloves garlic, minced; 400g crushed tomatoes; 100ml white wine; 2 tbsp olive oil; 1 tsp dried oregano; 1/2 tsp red pepper flakes; salt and pepper to taste; 1/4 cup chopped parsley; 1 tsp dried oregano; 1 tsp dried rosemary

Herby and aromatic with oregano and rosemary.

42 minutes4 servings

Method

Before simmering, add oregano and rosemary to the pot and mix well.
Heat olive oil in a large pot over medium heat.
Add onion and garlic, sauté until fragrant.
Add tomatoes, wine, oregano, red pepper flakes, salt, and pepper. Simmer for 20 minutes.
Add seafood and cook until shrimp turn pink and mussels open.
Stir in any remaining liquid from mussels and parsley, then serve.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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