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Italian·Italy · Tuscany·Main Courses
Cacciucco alla Livornese
A hearty Tuscan seafood stew with a rich, spicy tomato base.
120 min total (prep 30 · cook 90)· Serves 6· Advanced·New
Originating from the port city of Livorno, Cacciucco is traditionally made by fishermen using the leftover catch of the day.
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Method
- 1Chop onion and garlic. Sauté in olive oil until soft.
- 2Add seafood and a splash of wine. Cover and simmer briefly.
- 3Remove seafood, add tomato puree, chili flakes, and rest of the wine. Simmer for 40 minutes.
- 4Return seafood to the pot. Season and simmer for additional 20 minutes.
- 5Serve garnished with parsley and crusty bread.
Chef's tips
- Use a variety of seafood for a balanced flavor.
- Simmer slow for richness.
The story
Originating from the port city of Livorno, Cacciucco is traditionally made by fishermen using the leftover catch of the day.
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