The Dish is our monthly column highlighting a menu item on the North Fork we definitely think you should try. This month, Chef David Miguel of Legends in New Suffolk, talks about their Cacciucco (Tuscan Seafood Stew).
A beloved Italian dish that reflects the diverse cultures of the port city of Livorno from which it hails. At Legends Restaurant, it is prepared with tuna, shrimp, clams, salmon and mussels in a rich and zesty broth flavored with tomato, fresh herbs, white wine, garlic and pepperoncini. The dish is crowned with a garlic and butter crostini.
Not to disturb this classic dish, I prefer to focus on the freshness of the fish and shellfish and a simple, yet beautifully balanced broth that doesn’t detract from the seafood.
The dish is my homage to Italy and the idea that simple preparations paired with beautiful, fresh and local ingredients result in an extraordinary dish.
Pairs well with…
Cacciucco really is a wine lover’s dream because it pairs well with red wine as well as white. One red in particular that I recommend is local variety 2014 Pinot Noir by McCall Wines. It’s a delicious, medium-bodied red with balanced tannins; suited for the tuna and salmon while complementing the bright, zestiness of the broth. For a white wine, I suggest something bright with a touch of minerality like a Long Island sauvignon blanc. The 2019 Lifeforce by Macari Vineyards pairs well here.