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Recipe: Cacciucco Alla Livornese

Posted on 1/15/2019 12:00:00 AM in The Buzz

Can’t decide which fish to have for dinner? With this recipe, there’s no need to choose.

Though there are scores of famous Italian culinary creations, Cacciucco Alla Livornese is one that is quite popular. It’s a hearty fish stew with origins that stretch back centuries to Livorno, a Tuscan port town. Cacciucco was once a simple fisherman’s dinner, made with the leftover catch that was unsold at market.

Since then, however, it has become a sought-after delicacy in fine restaurants, and remains one of the region’s most-beloved dishes. It is said that there should be at least five types of fish in any cacciucco—one for each “C” in the name—to go along with a variety of vegetables and spices. Our version has four, but you can add scallops, clams, or anything you’d like. Buon appetito!

Ingredients

1¼ lbs. calamari, cleaned, and cut in 1-inch strips
1 lbs. mussels, debearded and scrubbed
7 Tbsp. extra-virgin olive oil
3 garlic cloves, thinly sliced, and 1 whole garlic clove
¼ bunch fresh flat-leaf parsley, finely chopped to yield cup
1 celery stalk, diced into ¼-inch pieces
1 Spanish onion, diced into inch pieces
½ lb. cod or other flaky white fish
1 red chili pepper, thinly sliced
1 cup of dry white wine
1¼ lbs. fresh or canned tomatoes, peeled, seeded, and roughly chopped
8 large shrimp or prawns, peeled and deveined
16 slices of Italian peasant bread, toasted or grilled

Preparation

  1. Clean all the seafood. Pour a tablespoon of olive oil in a medium-sized saucepan (with a lid). Heat on medium-high until hot, but not smoking. Add the mussels and cover, steaming until the mussels open (about 5 minutes). Remove the mussels, leaving the juices in the pan.

  2. In a sauté pan, add the remaining oil and heat until hot, but not smoking. Add the chili pepper, celery, parsley, sliced garlic, and onion. Cook for about 5 minutes, until the garlic turns golden brown. Add the wine, allowing it to boil and then evaporate. Add the chopped tomatoes and salt to taste, and continue cooking for about 5 minutes, stirring occasionally.

  3. Pour in 2 cups of water, the reserved mussel juices and the remaining fish (whole) and bring to a boil. Let the mixture cook at a bare boil for about 20 minutes uncovered, until the fish is flaky and opaque.

  4. Place the fish in a wide soup tureen and set aside in a warm place. Bring the liquid to a boil. Add the shrimp, then lower the heat and let simmer for about 3 minutes, until the shrimp are opaque. Add the calamari and the shucked mussels. Allow it to simmer for about 2 minutes until all the calamari is cooked.

  5. Add some flavor to the toasted bread by cutting the remaining garlic clove in half, and using the cut end to rub the bread.

  6. Serve the soup in warmed bowls with the garlic toast on the side.

Serves: 8

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