Cacciucco
Cacciucco, from above
Non vegTuscany

Cacciucco

Livorno's fish stew with at least five kinds of seafood, poured over garlic toast. Bring napkins.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

75 minTime
43 gProtein each
mediumSpice
Five Cs1 chapter · 1 min read

Make it your way

Grandma's wayFive kinds of seafood, red wine, garlic toast.
The original
456kcalsame
43 gproteinsame
3 gfibresame
75minutessame

Cacciucco.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Fish600 g firm white fish, in chunks
Prawns (shrimp)250 g, shell on
Squid300 g, rings
Clams400 g in shell, purged
Olive oil4 tbsp
Onion1
Garlic5 cloves
Dried red chilli1 tsp flakes
Sage leaves4 leaves
Red wine⅔ cup
Tomato puree500 g passata
Water2 cups
White bread6 slices, toasted and rubbed with garlic
Saltto taste

Method

5 steps
  1. 1Warm oil with onion, garlic, chilli and sage until soft.
  2. 2Add squid and cook 15 minutes (squid wants long or very short cooking).
  3. 3Add wine and reduce, then passata and water. Simmer 10 minutes.
  4. 4Add fish, then prawns and clams, cover and cook until clams open and fish flakes.
  5. 5Put garlic toast in bowls and ladle the stew over.
Serve it like this

Ladle generously over garlic toast in deep bowls and put a bowl for shells and plenty of bread on the table.

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Make it a meal

What goes with Cacciucco: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risotto ai frutti di mare45 min
Bread or rice Pizza bianca40 min
On the side Insalata di farro40 min
On the side Peperonata40 min
A little snack Bruschetta al pomodoro15 min
To drink Virgin bellini8 min
Something sweet Cantucci60 min
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