Cacciucco alla Livornese

Livornese cacciucco is a traditional Tuscan fish stew, especially from the city of Livorno, rich in flavor and tradition. Here are the ingredients and instructions to prepare it:

Ingredients

• 1.5 kg of mixed fish (scorpionfish, dogfish, anglerfish, conger, octopus, cuttlefish)
• 300 g of peeled tomatoes
• 1 glass of red wine
• 1 glass of fish broth
• 4 cloves of garlic
• 1 chili pepper
• 4 tablespoons of extra-virgin olive oil
• Salt to taste
• Pepper to taste
• Slices of homemade bread

Preparation

1. Clean all types of fish, removing bones, skin, and the less prized parts. Cut the fish into not too small pieces.
2. In a large pot, fry the chopped garlic and chili pepper in extra-virgin olive oil until golden brown.
3. Add the crushed peeled tomatoes and cook for a few minutes.
4. Pour in the red wine and allow it to evaporate over high heat.
5. Add the hot fish broth and the tougher pieces of fish that require longer cooking. Cook for about 20 minutes.
6. Add the tender fish and cuttlefish, and continue cooking for another 10 minutes.
7. Adjust with salt and pepper and cook until the fish is completely done.
8. Serve the cacciucco in deep plates, laying the slices of homemade bread at the bottom of the dish, over which you will pour the hot cacciucco.

Curiosity

Traditionally, Livornese cacciucco is enjoyed with abundant slices of stale or toasted bread placed at the bottom of the dish to absorb all the tasty sauce. Moreover, over the years, the recipe has evolved with the addition of mollusks and crustaceans depending on the catch of the day.