Cacciucco alla Livornese is a flavorful fish dish typical of Livorno's culinary tradition. Prepared with a variety of fish such as scorpionfish, palombetti, weever fish, morays, conger eels and gurnards, together with cuttlefish, baby octopuses and mantis shrimp, the cacciucco is enhanced by the spicy flavor of red chili pepper and scented with garlic. It is then cooked with dry white wine, fresh ripe tomatoes and extra virgin olive oil. The result is a delicious and flavorful fish soup.
Clean the fish; remove the heads from the large fish and cut them into pieces, leaving the small fish whole
Sauté in a saucepan plenty of chopped garlic together with the hot chili pepper; add the cuttlefish and baby octopuses cut into large pieces, let them absorb the water they release, and pour in the white wine
When the wine has evaporated, add the tomatoes; once cooked, remove the cuttlefish and baby octopuses from the sauce and set them aside
Put the smaller fish and the heads into the pot and cook for 25 minutes, adding liquid as needed; pass the fish through a food mill and add the resulting puree to the tomato sauce
Also add the fish cut into pieces and let simmer gently for about 15 minutes
Finally return the cuttlefish and baby octopuses to the pot and cook for another 5 minutes
Prepare slices of toasted bread and rub them with garlic
Place the slices in a soup tureen and pour the fish with its broth over them
Frying pan
Saucepan
Glass of white wine
Store in the refrigerator in an airtight container for up to 2 days.
Typical dish of Livornese cuisine.
Italy, Toscana
| Energy (kcal) | 75.94 |
| Carbohydrates (g) | 1.44 |
| of which Sugars (g) | 1.43 |
| Fat (g) | 2.23 |
| of which Saturates (g) | 0.59 |
| Protein (g) | 11.57 |
| Fiber (g) | 0.24 |
| Sale (g) | 0.05 |
