Umami
Umami

Caccuccio

-

servings

-

total time

Ingredients

-

Directions

Heat a good amount of olive oil, a quarter white onion chopped, 2 dried chili peppers, 4 leaves sage. Salt. Saute until onion is soft. Add four big garlic cloves sliced. Then add 1 tbs tomato paste and let brown. Add 2/3 cup red wine. Turn up heat for a few minutes to burn off some alcohol. Then lower heat and add 1/4 cup clam juice and 1 tsp Penzey’s seafood bouillon. Add marinara or tomato puree or passata. About 20 oz. (We used Dante and Luigi’s marinara but this would work with another marinara or purée—you may just need to up the flavor a bit by adding a little sugar or sautee some big pieces of carrot and celery in with the onion at the start and fish out at the end). Add 1 pound fresh or defrosted calamari, tentacles and tubes (sliced into rings). Cover and cook for about 25-30 minutes (oven around 3). Check for doneness. Add fish cut in chunks, we used red snapper. Cook fish until almost done and then add shrimp. Cook until shrimp are done. Taste and season with salt and pepper.

-

servings

-

total time