Cacciucco Livornese
Livorno's legendary fish stew — cacciucco, a rich, deeply flavoured tomato-based stew with a minimum of five types of seafood (Tuscan law: one for each C in the name). Squid, octopus, cuttlefish, shellfish and firm white fish all go in, with red wine, garlic, chilli and sage, cooked in stages and served over toasted garlic bread.
- Total
- 1 hr 25 min
- Serves
- 6
- Level
- Hard
Prep 25 min · Cook 1 hr
Ingredients
Method
Cook in stages by toughness: heat oil; add garlic, sage and chilli. Add squid, cuttlefish and octopus; cook 5 minutes. Add red wine; reduce by half.
About 5 min
Add tomatoes and tomato paste; season; cover and simmer 30 minutes.
About 26 min
Add prawns and white fish; cook 10 more minutes until just cooked through.
About 26 min
Add mussels (already opened); warm through 2 minutes.
About 26 min
Place toasted garlic bread in deep bowls; ladle the cacciucco over generously. The bread absorbs the rich broth. Each bowl should have all five types of seafood visible.
About 3 min
Nutrition per serving (estimate)
- Calories
- 440
- Protein
- 52 g
- Carbs
- 28 g
- Fat
- 12 g
- Fibre
- 3 g
- Sugar
- 6 g
- Sodium
- 780 mg
Contains: gluten, fish, shellfish
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Recipe by Boon Tools.