Image
main content start
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
Print Recipe >
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 310
- % Daily value*
-
Total Fat
11g
14%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 225mg 75%
- Sodium 330mg 14%
-
Total Carbohydrate
7g
3%
- Dietary Fiber 1g 4%
- Total Sugars 2g
- Added Sugars 0g 0%
- Protein 39g
- Potassium 930mg 20%
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
10 oz
mullet or other white fish fillet (cut into 2-inch pieces)
10 oz
shrimp (large, shell-on )
12 oz
mussels (with shells) (scrubbed and debearded)
12 oz
Related Recipes
View more related recipesDFH Related Recipes
Image
Image
Image
Pesto Pork Tenderloin with Blistered Broccolini and Tomatoes
10 min + 30 min marinating time
30 min
4
Image
Sponsored
Stuffed Chicken Breast with California Dates, Spinach, & Herbed Ricotta
20 min
25 min
4
Reviews & Ratings