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Cacciucco alla Livornes

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Ladle
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients
  

  • 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

Instructions
 

  • Method
  • Step 1: Sauté the Base
  • Heat the Oil: In a large heavy-bottomed pot, heat the olive oil over medium heat.
  • Add Aromatics: Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
  • Spice it Up: If you like a bit of heat, stir in the red pepper flakes.
  • Step 2: Build the Broth
  • Add Tomatoes: Stir in the crushed tomatoes and cook for another 5 minutes, allowing the flavors to meld.
  • 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.
  • 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
  • Add Fish: Gently add the firm fish fillets to the pot. Cook for 10 minutes.
  • 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
  • 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
  • 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.