Cacciucco Livornese
Tuscany's legendary seafood stew combines mixed fish and shellfish in a tomato broth spiked with garlic and red pepper. Served over toasted bread, it's rustic, aromatic, and deeply satisfying.
- Total time
- 50 min
- Servings
- 4
- Calories
- 420
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Pat fish and shrimp dry with paper towels. Season lightly with salt and pepper.
Step 2
Toast bread slices in a skillet over medium heat until golden on both sides, ~3 minutes total.
Step 3
Remove toasted bread and set aside.
Step 4
Heat olive oil in a large heavy pot over medium. Add minced garlic and red pepper flakes.
Step 5
Cook garlic until fragrant, about 1 minute. Do not brown.
Step 6
Pour in white wine. Scrape up any browned bits from the pot bottom and simmer 2 minutes.
Step 7
Add crushed tomatoes and fish stock. Bring to a gentle simmer over medium.
Step 8
Simmer uncovered for 10 minutes. The broth should smell fragrant and slightly reduced.
Step 9
Add fish chunks and clams. Simmer until clams open, ~8 minutes. Discard any unopened.
Step 10
Add shrimp. Simmer until shrimp are opaque throughout, ~3 minutes. Do not overcook.
Step 11
Taste broth and adjust salt and pepper. The stew should taste balanced: tangy, briny, garlicky.
Step 12
Place a slice of toasted bread in each bowl. Ladle stew and broth over the bread.
Step 13
Drizzle each bowl with a touch of olive oil. Serve immediately while hot.
Tools you’ll need
- large heavy pot (5-quart minimum)
- skillet
- wooden spoon
- tongs
- cutting board
- chef's knife
- large ladle
- paper towels
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