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Tuscan Seafood Stew (Cacciucco Livornese)
15 min prep time
1 hr cook time
8servings
Recipe by
Amy Riolo
Source
The Italian Diabetes Cookbook
Photo by
Renee Comet
How to Make Tuscan Seafood Stew (Cacciucco Livornese)
This recipe is said to be the ancestor of San Francisco’s famous Cioppino stew. This version comes from the western Tuscan town of Livorno, located on the sparkling Ligurian Sea. When making fish soup, local fishermen would traditionally use the fish left behind after more valuable fish have sold. Use your favorite seafood combination to come up with the version of this dish you like best.
15 min prep time
1 hr cook time
8servings
Approximately 1 cup
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Step-By-Step Instructions:
- Heat oil in a 6-quart saucepan over medium heat. Add parsley, sage, chile flakes, and minced garlic, and cook until fragrant, about 1 minute. Add calamari and octopus and cook, stirring occasionally, until seafood is opaque, about 4 minutes. Add tomato paste, stir well, and cook until paste has darkened slightly, about 1 minute. Add wine and cook, stirring often, until the liquid has evaporated, about 20 minutes.
- Add tomatoes along with their juice, season with pepper, and cook, stirring occasionally, until seafood is tender, about 10 minutes. Stir in stock, cover, and simmer for 10 minutes.
- Add monkfish and cook, covered, until fish is just firm, about 5 minutes. Add mullet and shrimp to the pot, and scatter mussels over top. Cook, covered, without stirring (so as not to break up the seafood), until the mullet is just cooked through and the mussels have just opened, about 10 minutes.
- Ladle stew into bowls and serve.
Nutrition facts
8 Servings
-
Serving Size
Approximately 1 cup
- Amount per serving Calories 350
-
Total Fat
12g
- Saturated Fat 2.3g
- Trans Fats 0g
- Cholesterol 240mg
- Sodium 340mg
-
Total Carbohydrate
8g
- Dietary Fiber 1g
- Total Sugars 2g
- Protein 47g
- Potassium 1110mg
- Phosphorous 610mg
Ingredients
olive oil
1/4 cup
fresh parsley (minced)
1 tbsp
fresh sage (minced)
1 tbsp
crushed red pepper flakes
1/2 tsp
garlic (minced)
5 clove
fresh calamari
12 oz
baby octopus, cleaned, and cut into 1-inch pieces, if desired
12 oz
tomato paste (unsalted)
1 tbsp
dry white wine
1 cup
tomato(es) (chopped fresh tomatoes, juice reserved)
2 cup
black pepper
1/4 tsp
water (or low-sodium seafood stock)
1 cup
monkfish fillet, cut into 2-inch pieces
1
mullet or other white fish fillet (cut into 2-inch pieces)
1 med
shrimp (large, shell-on )
12 oz
mussels (with shells) (scrubbed and debearded)
12 oz
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