Cacciucco alla Livornese is a tasty fish dish typical of the Livornese culinary tradition. Prepared with a variety of fish such as scorpion fish, palombetti, weever, moray eels, conger eels, and tub gurnard, along with cuttlefish, small octopuses, and mantis shrimp, the cacciucco is enriched with the spicy flavor of red chili pepper and the aroma of garlic. It is then cooked with dry white wine, fresh 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, leave the small fish whole
Sauté plenty of chopped garlic with the hot chili pepper in a saucepan, add the cuttlefish and small octopuses cut into large pieces, let the water they release evaporate and pour in the white wine
When the wine has evaporated, add the tomatoes; once cooked, remove the cuttlefish and small octopuses from the sauce and set them aside
Place the smaller fish and heads in the pan, cook for 25 minutes, adding water when necessary; pass the fish through a food mill and add the result to the tomato sauce
Also add the fish cut into pieces and let it simmer over low heat for about 15 minutes
Finally, put the cuttlefish and small octopuses back in the pan and let them 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
Pan
Saucepan
Glass of white wine
Store in the refrigerator in an airtight container for up to 2 days.
Typical dish of Livornese cuisine.
Italia, 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 |
