Livorno Fish Stew (Cacciucco alla Livornese)
Cacciucco alla livornese Say it: kaht-CHOOK-koh ah-lah lee-vor-NEH-zeh
Cacciucco alla livornese is Livorno's signature fish stew, a robust Tuscan dish of mixed fish and shellfish simmered with tomato, white wine, garlic and herbs. It is eaten along the Tuscan coast as a hearty shared meal, especially when the day's catch is varied. The broth is briny, slightly acidic from the wine and deeply savory, while the seafood stays tender. Traditionally it is ladled over slices of toasted bread rubbed with garlic, which soak up the rich, ruddy broth and make the dish complete.
Livorno Fish Stew (Cacciucco alla Livornese)
Cacciucco alla livornese
Pronounced kaht-CHOOK-koh ah-lah lee-vor-NEH-zeh
- Serves
- 4
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, fish, shellfish, celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Stew
Garlic toast
Method
Rinse the mussels and clams under cold water, scrubbing the shells and pulling off any beards; discard any that are cracked or will not close when tapped. Pat the fish dry and keep all seafood chilled until needed.
Warm the 1/4 cup (60 ml) olive oil in a wide, heavy pot over medium heat. Add the onion, carrot and celery and cook, stirring, for 8-10 minutes, until soft and translucent but not browned.
Stir in the minced garlic, chili and tomato paste and cook for 1 minute, until fragrant. Pour in the wine and simmer for 3-4 minutes, until reduced by about half.
Add the crushed tomatoes, fish stock or water, bay leaf, 1 tsp salt and pepper. Bring to a gentle simmer and cook uncovered for 15 minutes, until the broth thickens slightly and tastes rounded.
Add the squid and cook for 5 minutes. Gently nestle in the firm fish chunks and cook for 4 minutes more, keeping the broth at a bare simmer.
Add the clams and mussels, cover, and cook for 5-7 minutes, until the shells open. Add the shrimp and cook for 2-3 minutes, until pink and just firm; discard any shells that remain closed.
Turn off the heat and stir in the parsley. Taste the broth and add more salt if needed, then keep warm while you make the toast.
Toast the bread until golden and crisp at the edges. Rub one side of each slice with the halved garlic cloves and drizzle with the 2 tbsp (30 ml) olive oil.
Place two toast slices in each warm bowl, ladle the stew and seafood over them, and serve immediately with a little extra broth spooned on top.
Regional variants
Along the Tuscan coast, the catch changes with the season: octopus, cuttlefish, red gurnard or scorpionfish are common additions, and some cooks use a mix of clams and mussels only. Keep the total seafood weight similar and adjust cooking times by texture.
Cook's notes
- Do not boil once the shellfish are added; a gentle simmer keeps shrimp and fish tender and prevents mussels from toughening.
- Discard any mussels or clams that remain closed after cooking.
- If the broth is too thin, lift out the seafood and boil the broth for a few minutes before returning it.
Serve with
Extra garlic toast and a glass of crisp Tuscan white wine or a light red.
Make ahead and storage
The tomato broth can be made up to 1 day ahead and refrigerated; cook the seafood just before serving. Leftovers keep for 1 day in the refrigerator and should be reheated gently, not boiled.
