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 Time45mins
Cook Time40mins
Total Time1hr25mins
Course: Main Course, Soup
Cuisine: Italian
Keyword: Cacciucco alla Livornese, Fish Soup, Fish Stew, Tuscan Fish Stew, Tuscany Cacciucco, Tuscany Fish Stew
Servings: 6People
Calories: 539kcal
Author: The Absinthe Minded Chef
Ingredients
2ouncesolive oilextra virgin
4ouncesdry white wine
2cupsfish stock
1tbspgarlicfinely minced
1cupyellow oniondiced
1cupcelerydiced
1 1/2poundripe tomatoes
1tspkosher salt
1tspfreshly ground black pepper
1/2tspred pepper flakes
1poundbaby octopuscleaned & halved
1poundsquidcut in 1/2" rings
1poundjumbo shrimppeeled & deveined
1poundcod tenderloinscut in 2" chunks
10ouncesmusselscleaned
10ouncesclamscleaned
1poundcrusty breadcut 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