Cacciucco alla Livornese

From the Livorno region of Tuscany in Italy. Cacciucco alla Livornese was traditionally made with whatever catch of the day that wasn’t sold. I make my version with a firm flesh fish, shrimp, octopus, squid and shellfish in a savory tomato broth. Buon appetito.

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Cacciucco alla Livornese

Cacciucco is an Italian fish stew from the Tuscany region of Italy specifically the port city of Livorno. The stew originated as a staple dish for the fishermen of the region and was made with whatever catch they could not sell. Traditionally, cacciucco is made with five types of fish in a tomato-based broth, seasoned with regional flavors and white wine. Cacciucco alla Livornese is the most common variation of this stew, and it's based on the style made in Livorno. It includes shellfish and fish on the bone but I prefer to use boneless chunks of fish. In the classic sense, I do serve my variation with a thick slice of crusty bread in the bottom of the bowl. Buon Appetito

Prep Time45 mins

Cook Time40 mins

Total Time1 hr 25 mins

Course: Main Course, Soup

Cuisine: Italian

Keyword: Cacciucco alla Livornese, Fish Soup, Fish Stew, Tuscan Fish Stew, Tuscany Cacciucco, Tuscany Fish Stew

Servings: 6 People

Calories: 539kcal

Author: The Absinthe Minded Chef

Ingredients

• 2 ounces olive oil extra virgin
• 4 ounces dry white wine
• 2 cups fish stock
• 1 tbsp garlic finely minced
• 1 cup yellow onion diced
• 1 cup celery diced
• 1 1/2 pound ripe tomatoes
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes
• 1 pound baby octopus cleaned & halved
• 1 pound squid cut in 1/2" rings
• 1 pound jumbo shrimp peeled & deveined
• 1 pound cod tenderloins cut in 2" chunks
• 10 ounces mussels cleaned
• 10 ounces clams cleaned
• 1 pound crusty bread cut in 1 1/2" slices

Instructions

• First, prepare the octopus, this is very tricky because octopus can go from tender and delicious to rubbery in no time at all.

  Here's the simple trick to get your octopus moist and al dente. In a stockpot heat enough water to cover your octopus. When the water has reached temperature, add your octopus and simmer for 3-5 minutes depending on the size of your octopus. Cook until the octopus reaches 135' F on a meat thermometer.

  Now, if you let the octopus go a bit too long and end up with little rubber balls, not to worry. Raise the temperature to a rolling boil and cook your octopus for an additional 40 minutes and they'll regain their tenderness.
• In a large stew or stockpot, heat the olive oil until it shimmers
• Add 1/2 the garlic, and red pepper flake. As soon as the garlic starts to brown, add the octopus
• Cook on low for 20 minutes then add the squid rings.
• Continue cooking adding the white wine and ripe tomatoes
• In a smaller pan, saute the chopped onion, celery, and the remaining 1/2 of the garlic until it's lightly brown. Then add fish stock
• Cook for 20 minutes then transfer to the stockpot
• Cook the octopus & squid for about 3 minutes, add the fish chunks, shrimp, mussels and clams. Cook until the fish is done about another 3 minutes
  
• Brush the slices of bread, with olive oil and rub with a fresh garlic clove and put it at the bottom of a bowl and cover it with fish soup

Nutrition

Serving: 2cup | Calories: 539kcal | Carbohydrates: 41g | Protein: 54g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 220mg | Sodium: 1270mg | Potassium: 1294mg | Fiber: 3g | Sugar: 0g | Vitamin A: 1150IU | Vitamin C: 45.4mg | Calcium: 220mg | Iron: 14.8mg