Cacciucco — Print Recipe — The Culinary Codex

A rich Tuscan seafood stew from the port city of Livorno, made with at least five types of seafood simmered in a garlicky tomato broth. Tradition dictates using one fish variety for each C in the name.

Ingredients

300g firm white fish fillets, cubed
200g squid, cleaned and sliced into rings
200g mussels, scrubbed
200g clams, purged
200g shrimp, shell on
400g crushed tomatoes
4 cloves garlic, minced
1 cup dry red wine
1/2 teaspoon red pepper flakes
4 tablespoons extra virgin olive oil
6 slices rustic bread, toasted
3 tablespoons fresh parsley, chopped
1 teaspoon salt

Instructions

1 Heat olive oil in a large heavy pot over medium heat, add half the garlic and the red pepper flakes, and cook for one minute until fragrant and lightly golden.
2 Add the squid rings to the pot first as they need the longest cooking time, and saute for five minutes before pouring in the red wine and letting it reduce by half.
3 Add the crushed tomatoes, salt, and one cup of water to the pot, then bring to a simmer and cook for twenty minutes until the squid is nearly tender.
4 Add the white fish cubes, shrimp, mussels, and clams to the pot, cover, and cook for eight to ten minutes until the shells open and the fish is cooked through.
5 Rub the toasted bread slices with the remaining raw garlic, place one slice in each bowl, ladle the stew over the bread, and garnish generously with fresh parsley.

Did You Know?

Livornese tradition says cacciucco must contain at least five different types of seafood, one for each letter C in its name, and fishermen originally created it using the unsold catch of the day.