Tuscan Seafood Stew (Cacciucco Livornese)

Tuscan Seafood Stew (Cacciucco Livornese)
Source: The Italian Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Summary

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.

  • Prep time
    15 min
  • Cook time
    1 hr
  • Servings
    8 Servings
  • Serving size
    Approximately 1 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    Approximately 1 cup
  • Amount per serving Calories 350

  • Total Fat 12g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 240mg
  • Sodium 340mg
  • Total Carbohydrate 8g
    • Dietary Fiber 1g
    • Total Sugars 2g
  • Protein 47g
  • Potassium 1110mg
  • Phosphorus 610mg

Choices/Exchanges: 1/2 Starch, 6 1/2 Lean protein

Ingredients

Ingredients

  • extra virgin olive oil
    1/4 cup
  • minced parsley
    1 tbsp
  • minced fresh sage leaves
    1 tbsp
  • crushed red pepper flakes
    1/2 tsp
  • garlic, minced
    5 clove
  • fresh calamari
    12 oz
  • baby octopus, cleaned, and cut into 1-inch pieces, if desired
    12 oz
  • unsalted tomato paste
    1 tbsp
  • dry white wine
    1 cup
  • chopped fresh tomatoes, juice reserved
    2 cup
  • freshly ground black pepper
    1/4 tsp
  • Seafood Stock or water
    1 cup
  • monkfish fillet, cut into 2-inch pieces
    1
  • mullet or other white fish fillet, cut into 2-inch pieces
    1
  • large shell-on shrimp
    12 oz
  • mussels (with shells) (scrubbed and debearded)
    12 oz
Directions

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Ladle stew into bowls and serve.

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