Cacciucco

Name: Cacciucco
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5kg mixed fish (gurnard, monkfish, dogfish), in pieces; Squid and octopus, cut up; Prawns or langoustines; Mussels and clams; 400g tomato passata; 200ml red wine; Garlic, sage and dried chilli; Toasted bread rubbed with garlic

Cacciucco alla livornese/kah-CHOO-koh/

Also known as: Cacciucco alla Livornese, Livorno Fish Stew, Tuscan Fish Stew

About this dish

A rich Tuscan fish stew of many kinds of fish and shellfish in a spicy tomato and wine broth, poured over garlic toast.

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Ingredients

🐟1.5kg mixed fish (gurnard, monkfish, dogfish), in pieces

🦑Squid and octopus, cut up

🦐Prawns or langoustines

🦪Mussels and clams

🍅400g tomato passata

🍷200ml red wine

🌶️Garlic, sage and dried chilli

🍞Toasted bread rubbed with garlic

Method

Serves 4

Fry the garlic, sage and chilli in olive oil, then add the octopus and squid.

Add the wine, then the tomatoes, and simmer until the octopus is tender.

Add the firm fish first, then the more delicate fish, cooking gently.

Add the prawns and shellfish at the end until the shells open.

Lay garlic toast in bowls and ladle the stew over it.

✓ What Makes it Authentic

Cacciucco is the pride of Livorno; tradition says it should contain five kinds of seafood, one for each 'c' in its name.

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