Cacciucco alla Livornese: A Step-by-Step Guide

Cacciucco alla Livornese is a traditional Tuscan fish stew that hails from the coastal city of Livorno. This hearty dish is rich in flavors, showcasing a variety of seafood simmered in a tomato-based broth. It’s perfect for gatherings or a comforting family meal. From my own personal experience, making Cacciucco is an adventure in itself, as you can customize it to your taste with different types of seafood. Let me show you how I make this delightful dish.

Notes on What to Expect

Cacciucco should be a hearty and flavorful dish, with the seafood infused with the rich tomato broth. The toasted bread serves as a perfect accompaniment, ideal for soaking up the delicious juices.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 25 minutes
• Ease of Cooking: Moderate
• Servings: 4-6
• Calories: Approximately 400 per serving
• Cost of Ingredients: $30-$50 (depending on the seafood choices)
• Cuisine: Italian
• Course: Main

Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon
• Ladle
• Knife and cutting board
• Measuring cups and spoons
• Check out the must-have equipment and ingredients for making a Savory  #cacciuccoallalivornese  here.

Ingredients

For the Stew:

• 1/4 cup extra-virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1/2 teaspoon red pepper flakes (optional)
• 1 can (14 oz) crushed tomatoes
• 1 cup dry white wine (like Sauvignon Blanc)
• 4 cups fish stock (or water)
• 1 bay leaf
• Salt and pepper to taste
• 1 lb firm white fish fillets (like cod or halibut), cut into chunks
• 1 lb shellfish (like mussels, clams, or shrimp), cleaned and prepared
• 1/2 lb squid, cleaned and sliced into rings
• Fresh parsley, chopped, for garnish

For the Toast:

• 4-6 slices of rustic bread
• 1 clove garlic, halved
• Extra-virgin olive oil for drizzling
• Check out the must-have equipment and ingredients for making a Savory  #cacciuccoallalivornese  here.

Method

Step 1: Sauté the Base

1. Heat the Oil: In a large heavy-bottomed pot, heat the olive oil over medium heat.
2. Add Aromatics: Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
3. Spice it Up: If you like a bit of heat, stir in the red pepper flakes.

Step 2: Build the Broth

4. Add Tomatoes: Stir in the crushed tomatoes and cook for another 5 minutes, allowing the flavors to meld.
5. Deglaze with Wine: Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 5 minutes until slightly reduced.
6. Add Stock: Pour in the fish stock (or water) and add the bay leaf. Season with salt and pepper. Bring to a simmer.

Step 3: Cook the Seafood

7. Add Fish: Gently add the firm fish fillets to the pot. Cook for 10 minutes.
8. Add Shellfish and Squid: Stir in the shellfish and squid. Cover and cook for an additional 5-7 minutes, or until the shellfish have opened and the fish is cooked through. Discard any shellfish that do not open.

Step 4: Prepare the Toast

9. Toast the Bread: While the stew is cooking, drizzle the bread slices with olive oil and toast them until golden brown. Rub with the halved garlic for flavor.

Step 5: Serve

10. Garnish and Serve: Remove the bay leaf from the stew. Ladle the Cacciucco into bowls, top with chopped parsley, and serve with the toasted bread on the side.

Variations

• Seafood Options: Feel free to mix and match seafood based on your preferences or what’s available. Scallops, octopus, and different types of fish can all work well.
• Vegetarian Version: Substitute seafood with hearty vegetables like zucchini, artichokes, and bell peppers, and use vegetable broth instead.
• Check out the must-have equipment and ingredients for making a Savory  #cacciuccoallalivornese  here.

Tips and Substitutions

• Fish Stock: If you don’t have fish stock, you can use vegetable stock or even a good quality chicken broth.
• Spice Level: Adjust the amount of red pepper flakes to control the heat according to your taste.
• Gluten-Free: Use gluten-free bread for the toast.

Nutritional Information Per Serving

• Calories: ~400
• Protein: ~35g
• Fat: ~15g
• Carbohydrates: ~30g
• Fiber: ~3g

I hope this guide has made making Cacciucco alla Livornese seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment.