Cacciucco alla Livornese (Tuscan Seafood Stew)
Cacciucco alla Livornese is a rich, flavorful Italian seafood stew that originates from the coastal town of Livorno in Tuscany. This hearty dish is a true celebration of the sea, showcasing a variety of fresh seafood such as scorfano (red scorpionfish), coda di rospo (monkfish), polpo (octopus), calamari (squid), scampi (langoustines), seppie (cuttlefish), and cozze (mussels). The broth, brimming with the essence of these ocean delicacies, is seasoned with aromatic garlic, onion, fresh chili, and a touch of white wine, making every bite a comforting experience. Served with toasted bread soaked in the flavorful broth, this dish is perfect for any occasion, especially for those who appreciate the deep flavors of the sea.
Ingredients for Cacciucco alla Livornese
For 4 servings, you will need the following ingredients:
| Ingredients | Quantity |
|---|---|
| Scorfano (red scorpionfish) | 850g |
| Coda di rospo (monkfish) | 750g |
| Polpo (octopus) | 650g |
| Calamari (squid) | 450g |
| Scampi (langoustines) | 400g |
| Seppie (cuttlefish) | 300g |
| Cozze (mussels) | 1kg |
| Garlic | 1 clove |
| Golden onions | 1 |
| Celery | 1 stalk |
| Fresh chili pepper | 1 |
| Canned peeled tomatoes | 200g |
| White wine | 100ml |
| Parsley | 5 sprigs |
| Extra virgin olive oil | 50ml |
| Salt | to taste |
| Black pepper | to taste |
| Black peppercorns | 5 whole |
| Water | 2 liters |
| Bread | 200g |
Nutritional Information per Serving
Each serving of Cacciucco alla Livornese contains the following approximate nutritional values:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 45g |
| Carbohydrates | 18g |
| Fat | 14g |
| Saturated Fat | 2g |
| Fiber | 3g |
| Sodium | 850mg |
| Cholesterol | 50mg |
(Note: Nutritional values are approximate and may vary depending on ingredient brands and portion sizes.)
Step-by-Step Instructions to Prepare Cacciucco alla Livornese
Preparing the Seafood
Before you begin cooking, it’s essential to clean and prepare all the seafood components properly. Start by preparing the shellfish and fish:
-
Mussels (Cozze):
- Clean the mussels by rinsing them under cold water. Remove any barnacles or debris from the shells.
- Use a firm brush or steel wool to scrub them clean.
- Using a sharp knife, remove the byssus (the little “beard”) from the mussels.
- Place the mussels in a pot, cover them, and steam over medium heat for 5-7 minutes until they open. Discard any mussels that do not open.
- Shell the mussels, but set aside a few in their shells for garnish.
-
Octopus (Polpo):
- Clean the octopus by cutting off the head and removing the beak. Rinse it well under cold water.
- Cut the octopus tentacles into large chunks.
-
Cuttlefish (Seppie):
- Detach the head and tentacles from the cuttlefish.
- Remove the ink sac, cartilage, and internal organs.
- Slice the cuttlefish body into rings or strips.
-
Squid (Calamari):
- Remove the tentacles and head from the squid.
- Peel the outer membrane from the body, and carefully remove the transparent cartilage, or pen, from inside the squid.
- Cut the squid into strips or rings.
-
Monkfish (Coda di Rospo):
- Remove the skin from the monkfish fillet, which should be firm and meaty.
- Cut the fillets into large chunks, removing any bones or cartilage.
-
Red Scorpionfish (Scorfano):
- Scale the fish and remove the fins. Cut along the back and remove the spine.
- Slice the fish fillet into smaller pieces, taking care to remove any bones with a pair of tweezers.
-
Langoustines (Scampi):
- Remove the shells from the langoustines, leaving the tails intact.
- Use a pair of scissors to cut down the back and remove the vein.
Making the Broth
To create the rich base for the Cacciucco alla Livornese, you’ll first need to make a flavorful seafood broth:
- In a large pot, combine all the seafood scraps, including fish bones, heads, tails, and shells, with 1 onion, 1 celery stalk, and 1 clove of garlic, all roughly chopped.
- Add 5 whole black peppercorns and 2 liters of water. Bring the mixture to a boil.
- Once boiling, lower the heat to a simmer and cook for 40-50 minutes, skimming off any foam or impurities that rise to the surface.
- Strain the broth through a fine sieve, pressing down on the solids to extract all the flavor. Set aside.
Cooking the Cacciucco
Now, it’s time to cook the stew itself:
- In a large skillet or stew pot, heat 50ml of extra virgin olive oil over medium heat.
- Add the finely chopped garlic, onion, and fresh chili pepper to the pot and sautรฉ for about 3-4 minutes until softened and fragrant.
- Add the chopped octopus and cook for 10 minutes, stirring occasionally to prevent burning.
- Add the squid and cuttlefish to the pot. Season with salt and black pepper to taste.
- Pour in 100ml of white wine and let it reduce for 2-3 minutes.
- Stir in the canned peeled tomatoes (crushed with your hands) and 500ml of the prepared seafood broth. Cover the pot and let it simmer for 10 minutes.
- After 10 minutes, add the shelled mussels and any mussels still in their shells. Add more seafood broth to the pot if needed to ensure the seafood is well-covered. Let it simmer for an additional 10-15 minutes until all the seafood is tender and the flavors meld together.
Serving the Cacciucco
To serve, prepare the accompanying toasted bread:
- Slice 200g of bread into thick slices.
- Toast the bread in a hot pan or oven until golden brown on both sides. Rub each slice of bread with a peeled garlic clove for added flavor.
Finally, stir in fresh chopped parsley just before serving. Ladle the Cacciucco alla Livornese into bowls, placing a slice or two of the garlic-rubbed toasted bread on top. Garnish with the remaining mussels in their shells for a beautiful presentation.
Enjoy Your Cacciucco alla Livornese
Serve your Cacciucco alla Livornese hot, ensuring that each serving has a variety of seafood, rich broth, and the garlic-infused toast. This dish is perfect for a cozy family meal or a special dinner with friends. The combination of fresh, tender seafood with the flavorful, aromatic broth makes for an unforgettable dining experience.
Cacciucco alla Livornese is a delicious, hearty dish that highlights the vibrant flavors of Tuscanyโs coastal cuisine. Itโs perfect for seafood lovers and anyone who enjoys a rich, comforting meal. Pair it with a crisp white wine, such as Vermentino or Pinot Grigio, to balance the richness of the stew. Enjoy!
