Tuscan Seafood Stew (Cacciucco Livornese)
This recipe is said to be the ancestor of San Francisco’s famous Cioppino stew. This version comes from the western Tuscan town of Livorno, located on the sparkling Ligurian Sea. When making fish soup, local fishermen would traditionally use the fish left behind after more valuable fish have sold. Use your favorite seafood combination to come up with the version of this dish you like best.
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- Prep time
- 15 min
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- Cook time
- 1 hr
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- Servings
- 8 Servings
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- Serving size
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Approximately 1 cup
Ingredients
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extra virgin olive oil
- 1/4 cup
- 1/4 cup
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minced parsley
- 1 tbsp
- 1 tbsp
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minced fresh sage leaves
- 1 tbsp
- 1 tbsp
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crushed red pepper flakes
- 1/2 tsp
- 1/2 tsp
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garlic, minced
- 5 clove
- 5 clove
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fresh calamari
- 12 oz
- 340 g
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baby octopus, cleaned, and cut into 1-inch pieces, if desired
- 12 oz
- 340 g
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unsalted tomato paste
- 1 tbsp
- 1 tbsp
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dry white wine
- 1 cup
- 1 cup
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chopped fresh tomatoes, juice reserved
- 2 cup
- 2 cup
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freshly ground black pepper
- 1/4 tsp
- 1/4 tsp
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Seafood Stock or water
- 1 cup
- 1 cup
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monkfish fillet, cut into 2-inch pieces
- 1
- 1
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mullet or other white fish fillet, cut into 2-inch pieces
- 1
- 1
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large shell-on shrimp
- 12 oz
- 340 g
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mussels (with shells) (scrubbed and debearded)
- 12 oz
- 340 g
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Directions
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Heat oil in a 6-quart saucepan over medium heat. Add parsley, sage, chile flakes, and minced garlic, and cook until fragrant, about 1 minute. Add calamari and octopus and cook, stirring occasionally, until seafood is opaque, about 4 minutes. Add tomato paste, stir well, and cook until paste has darkened slightly, about 1 minute. Add wine and cook, stirring often, until the liquid has evaporated, about 20 minutes.
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Add tomatoes along with their juice, season with pepper, and cook, stirring occasionally, until seafood is tender, about 10 minutes. Stir in stock, cover, and simmer for 10 minutes.
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Add monkfish and cook, covered, until fish is just firm, about 5 minutes. Add mullet and shrimp to the pot, and scatter mussels over top. Cook, covered, without stirring (so as not to break up the seafood), until the mullet is just cooked through and the mussels have just opened, about 10 minutes.
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Ladle stew into bowls and serve.