Cacciucco alla Livornese: A Taste of the Mediterranean in Every Bite

Cacciucco alla Livornese is a beloved Tuscan dish, originating from the coastal town of Livorno.

With its roots deeply entwined with the sea, this hearty fish stew captures the essence of the Mediterranean in every spoonful.

Packed with the vibrant flavors of various seafood, fragrant herbs, and a rich tomato-based broth, Cacciucco is the embodiment of Italian coastal cuisine.

This recipe will guide you through the process of creating this authentic dish right in your  kitchen, offering a taste of the Italian seaside with every savory bite.

Why You’ll Love This Recipe

• Authentic Flavor: Captures the essence of traditional Italian coastal cuisine.
• Versatile Seafood Options: Use your favorite seafood to make it your own.
• Comforting and Hearty: Perfect for seafood lovers and special gatherings.

Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 30–40 minutes
• Total Time: 50–60 minutes
• Servings: 4

Ingredients

For the Cacciucco:

• 1 ½ pounds mixed seafood (firm-fleshed fish, shrimp, squid, and mussels recommended)
• 4 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• ½ cup dry white wine
• 4 cups fish or seafood broth
• 1 bay leaf
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• ½ teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper, to taste

For Serving:

• 4 slices toasted crusty bread
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Step-by-Step Method

1. Prepare the Seafood

• Clean and prepare the seafood:
  • Scrub mussels and remove their beards.
  • Peel and devein shrimp.
  • Slice squid into rings.
  • Cut firm-fleshed fish into bite-sized pieces.

2. Sauté the Aromatics

• Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.
• Add the chopped onion and sauté until translucent.
• Stir in the minced garlic and cook for another minute until fragrant.

3. Build the Tomato Base

• Pour in the crushed tomatoes, white wine, and fish or seafood broth.
• Add the bay leaf, rosemary, thyme, and red pepper flakes.
• Season with salt and black pepper.
• Simmer the mixture for 10–15 minutes to allow the flavors to meld.

4. Cook the Seafood

• Add the seafood to the pot in stages:
  • Start with the firm-fleshed fish, then add the squid, mussels, and shrimp.
• Cook for 10–15 minutes, or until all seafood is cooked:
  • Mussels should open, and shrimp should turn pink.
  • Discard any mussels that remain closed.

5. Toast the Bread

• While the seafood cooks, toast the slices of crusty bread until golden and crispy.

6. Serve

• Place a slice of toasted bread in each serving bowl.
• Ladle the Cacciucco alla Livornese over the bread, ensuring an even distribution of seafood.
• Garnish with chopped fresh parsley and serve with lemon wedges for added zest.

Tips

• Seafood Substitutions: Use clams, scallops, or your favorite seafood based on availability.
• Make It Spicier: Add more red pepper flakes for a bold kick.
• Pairing Suggestion: Serve with a crisp white wine, such as Vermentino or Pinot Grigio.

Nutritional Information (Per Serving)

Buon Appetito! Savor the taste of Tuscany with this comforting and flavorful Cacciucco alla Livornese, a true celebration of Italian coastal cuisine.

Cacciucco Alla Livornese Recipe

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Servings 4

Ingredients

  

• 1 1/2 pounds mixed seafood consider using a variety of firm-fleshed fish, shrimp, squid, and mussels
• 4 tablespoons extra-virgin olive oil
• 1 medium onion finely chopped
• 4 cloves garlic minced
• 1 can 14 oz crushed tomatoes
• 1/2 cup dry white wine
• 4 slices toasted crusty bread
• 4 cups fish or seafood broth
• 1 bay leaf
• 1 sprig of fresh rosemary
• 1 sprig of fresh thyme
• 1/2 teaspoon red pepper flakes adjust to taste
• Salt and black pepper to taste
• Fresh parsley chopped (for garnish)
• Lemon wedges for serving

Instructions

 

• Preparing the Seafood:
• Begin by thoroughly cleaning and preparing the seafood. Scrub the mussels, remove their beards, clean and peel the shrimp, and slice the squid into rings. Cut any firm-fleshed fish into bite-sized pieces.
• Sauté the Onion and Garlic:
• In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat.
• Add the chopped onion and sauté until it turns translucent, then add the minced garlic. Sauté for another minute, or until fragrant.
• Build the Tomato Base:
• Pour in the crushed tomatoes, white wine, and the fish or seafood broth.
• Add the bay leaf, rosemary, thyme, and red pepper flakes. Season with salt and black pepper.
• Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld.
• Cook the Seafood:
• Start adding the seafood to the pot, beginning with the firm-fleshed fish, followed by the squid, mussels, and shrimp.
• Cook for about 10-15 minutes, or until the seafood is fully cooked. The mussels should open, and the shrimp should turn pink.
• Discard any mussels that do not open during cooking.
• Toast the Bread:
• While the seafood is cooking, toast the slices of crusty bread until they are golden and crispy.
• Serve:
• To serve, place a slice of toasted bread in each of the four bowls.
• Ladle the rich Cacciucco alla Livornese over the bread, ensuring a generous amount of seafood in each serving.
• Garnish with chopped fresh parsley and serve with lemon wedges for an extra zesty kick.