Fish and Bell Pepper Casserole (Cacciucco alla livornese)
Fish and Bell Pepper Casserole (Cacciucco alla livornese)
Ingredients
- 2 red bell peppers, cut into thin strips
- 1 onion, thinly sliced
- 1 clove garlic, chopped
- 45 ml (3 tablespoons) olive oil
- 1 ml (¼ teaspoon) crushed fennel seeds
- 0.5 ml (1/8 teaspoon) crushed red pepper flakes
- 125 ml (½ cup) white wine
- 125 ml (½ cup) chicken broth
- 15 ml (1 tablespoon) tomato paste
- 2 ripe tomatoes, diced
- 375 g (¾ lb) fresh cod
- 1 bag 454 g (1 lb) frozen cooked seafood mix, thawed
- 4 slices country bread, toasted
- Salt and pepper
Instructions
- In a large skillet, soften the peppers, onion, and garlic in the oil with the spices. Add the white wine and reduce by half. Add the broth, tomato paste, and fresh tomatoes. Bring to a boil. Add the cod and season with salt and pepper. Cover and simmer for about 5 minutes.
- Place the seafood around the fish. Coat the fish and seafood with the sauce. Cover and continue cooking for about 3 minutes or until the fish is cooked through and the seafood is warm.
- In a shallow serving dish, place the toasted bread. On the bread, spoon the fish and seafood and drizzle generously with the sauce.
Fish and Bell Pepper Casserole (Cacciucco alla livornese)