Livorno-style fish soup (Cacciucco alla Livornese)

Livorno-style fish soup, or Cacciucco alla Livornese, is a traditional dish from the coastal city of Livorno in Tuscany, Italy. It’s a hearty, flavorful fish stew typically served with toasted bread rubbed with garlic and drizzled with olive oil. Known for its deep, rich flavors, the dish uses a variety of local fish, including scorpionfish and cuttlefish, combined with tomatoes, wine, and aromatic herbs.

Let me show you how I make Livorno-style fish soup, based on my overall experience preparing this dish. It’s easier than it might seem, especially with a few helpful tips and substitutions for dietary needs.

Notes:

Expect a wonderfully aromatic soup with complex flavors, from the sweetness of the fish to the richness of the tomatoes. The bread at the bottom will absorb the broth, making each bite deliciously satisfying. It’s an excellent way to experience the flavors of coastal Tuscany.

Ingredients:

• 1 lb mixed fish (such as scorpionfish, red mullet, or cod)
• 1/2 lb squid or cuttlefish, cleaned and sliced
• 1/2 lb prawns, peeled
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup dry white wine
• 4 cups fish stock (or water)
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped
• Stale bread, toasted (optional)
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Method:

1. Prep the fish and seafood: Clean the fish (if not pre-cleaned) and cut into chunks. Slice the squid or cuttlefish and peel the prawns.
2. Cook the base: Heat olive oil in a large pot. Add the onion and garlic and sauté until soft and translucent, about 5 minutes.
3. Add the tomatoes and wine: Stir in the crushed tomatoes, red pepper flakes (if using), and white wine. Let it simmer for 5-10 minutes to reduce the liquid slightly.
4. Add the stock and fish: Pour in the fish stock and bring the mixture to a boil. Reduce the heat to a simmer, then add the fish and squid. Cook for about 15-20 minutes, until the fish is tender and cooked through.
5. Add prawns and let rest: Add the prawns and cook for an additional 3-4 minutes. Turn off the heat and let the soup rest covered for 10 minutes to let the flavors meld together.
6. Prepare the bread: While the soup is resting, toast the bread. Rub each slice with garlic, then place them at the bottom of individual serving bowls.
7. Serve: Ladle the soup over the bread, drizzle with a bit of olive oil, and sprinkle with fresh parsley before serving.

Variations & Tips:

• For a spicy version: Add more red pepper flakes or a dash of hot sauce to enhance the heat.
• Dietary Substitutions: To make this dish gluten-free, simply skip the bread or use gluten-free bread. For a pescatarian diet, the soup can be made without the prawns or adjusted to only use sustainable fish.
• Vegetarian option: Although it’s traditionally a fish-based dish, a vegetable version could substitute fish stock with vegetable broth and add hearty vegetables like zucchini and potatoes.
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Nutritional Information (Per Serving):

• Calories: ~250-300
• Protein: 25g
• Fat: 15g
• Carbs: 15g (depending on bread choice)

Prep & Cook Time:

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Equipment Needed:

• Large pot or Dutch oven
• Cutting board and knife
• Spoon for stirring
• Bowls for serving
• > Go get the must-have equipment and ingredients for making a Savory  #Livorno-style fish soup here now.

I hope this guide has made making Livorno-style fish soup seem a little less daunting or have you tried it before? Please, be honest, and let me know in the comment below, I like to hear feedback from a real person like you, so please, leave your honest comment.