Cacciucco Livornese

Named for odds and ends of the catch, cacciucco is Livorno’s bold Tuscan seafood stew. Mixed rockfish, mussels, squid, and shrimp simmer in tomato, red wine, and chili, then get ladled over garlic-rubbed toast.

Serves 6 · 35 min prep · 50 min cook

Estimate for one serving

• 300 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 3 lb total mixed rockfish, mussels, squid, shrimpSeafood
• 2 cups tomato passataPantry
• 1 each onion, carrot, celeryProduce
• 4 cloves garlicProduce
• 1 cup dry red winePantry
• 3 cups fish stockPantry
• 1 chiliProduce
• 1/3 cup olive oilPantry
• for serving toasted bread rubbed with garlicBakery
• 1/4 cup parsleyProduce

Instructions

1. 1Make a base with soffritto, garlic, chili, tomato, and wine.
2. 2Add stock; simmer.
3. 3Add seafood in stages by cooking time.
4. 4Serve over garlic toasts so bread drinks the broth.