Cacciucco Livorno-style

Cacciucco Livorno-Style Recipe: A Delicious Slovenian Seafood Dish

Region / culture: Slovenia | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Cacciucco Livorno-style is a traditional seafood stew originating from Livorno, a port city in Tuscany, Italy. This hearty dish is packed with a variety of fresh seafood, tomatoes, and aromatic herbs, creating a flavorful and satisfying meal.

History

Cacciucco has a long history dating back to the 16th century when Livorno was a bustling port city with a thriving fishing industry. The dish was created by fishermen who would use the catch of the day to create a rich and hearty stew to enjoy with their families. Over the years, Cacciucco has become a beloved dish in Tuscany and is often served at special occasions and family gatherings.

Ingredients

2.5 kg (5 lb) assorted fish (scorpion fish, red mullets, octopus, totani (small members of the squid family: if unavailable use baby squid or cuttlefish), eel, conger eels, mussels etc. depending on season)
500 g (1 lb) tomatoes
5 tbsp olive oil
1 cup red wine
1 onion
1 stick celery
2 cloves garlic, minced
1 tbsp chopped parsley
8 toasted slices crusty dark bread
salt
freshly ground pepper

How to prepare

Finely chop the onion, celery, and 1 clove of garlic, then gently fry them in a large pan.
Add the tomatoes (peeled, seeded, and chopped), parsley, wine, and 1 liter (1 scant pt) of water.
Season with salt and pepper, and let it boil for about half an hour.
Once the liquid has thickened, add the seafood to the pan, starting with the toughest varieties.
Continue to cook over low heat for about 15 minutes, being careful not to move the seafood to avoid breaking it.
Rub the bread slices with the remaining garlic, transfer them to soup bowls, and then ladle the seafood soup over them along with its broth.
Cacciucco is the richest, tastiest, and most substantial among a wide variety of Tuscan soups.
It is also easier to digest.

Variations

Add a splash of white wine or fish stock for extra flavor.
Include additional vegetables such as bell peppers, zucchini, or carrots for added texture and nutrients.
Experiment with different herbs and spices such as thyme, oregano, or chili flakes for a unique twist on the traditional recipe.

Cooking Tips & Tricks

Use a variety of seafood such as mussels, clams, shrimp, and fish to create a flavorful and diverse stew.

- Be sure to cook the seafood gently to avoid overcooking and toughening the texture.

- Toasting the bread slices before serving adds a delicious crunch and texture to the dish.

- Adjust the seasoning to taste, adding more salt and pepper as needed.

Serving Suggestions

Serve Cacciucco Livorno-style with a side of crusty bread for dipping into the flavorful broth. A glass of red wine pairs perfectly with this hearty seafood stew.

Cooking Techniques

The key to making a delicious Cacciucco Livorno-style is to cook the seafood gently and avoid overcooking. Be sure to simmer the stew over low heat to allow the flavors to meld together and create a rich and flavorful broth.

Ingredient Substitutions

If you are unable to find certain types of seafood, feel free to substitute with your favorite varieties. You can also adjust the seasoning and spices to suit your taste preferences.

Make Ahead Tips

Cacciucco Livorno-style can be prepared in advance and reheated before serving. Simply store the stew in an airtight container in the refrigerator and reheat gently on the stovetop before serving.

Presentation Ideas

Serve Cacciucco Livorno-style in individual soup bowls with a garnish of fresh parsley or basil on top. The colorful seafood and rich broth make for an impressive and appetizing presentation.

Pairing Recommendations

Cacciucco Livorno-style pairs well with a crisp white wine such as Pinot Grigio or a light-bodied red wine such as Chianti. A side salad or steamed vegetables can also complement the dish.

Storage and Reheating Instructions

Store any leftover Cacciucco Livorno-style in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth to thin out the stew if needed.

Nutrition Information

Calories per serving

Each serving of Cacciucco Livorno-style contains approximately 350 calories.

Carbohydrates

Each serving of Cacciucco Livorno-style contains approximately 30 grams of carbohydrates.

Fats

Each serving of Cacciucco Livorno-style contains approximately 15 grams of fats.

Proteins

Each serving of Cacciucco Livorno-style contains approximately 25 grams of proteins.

Vitamins and minerals

Cacciucco Livorno-style is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and calcium from the seafood and tomatoes.

Alergens

Cacciucco Livorno-style contains shellfish and gluten from the bread, so it may not be suitable for individuals with shellfish or gluten allergies.

Summary

Cacciucco Livorno-style is a nutritious and balanced meal that provides a good source of proteins, healthy fats, and essential vitamins and minerals.

Summary

Cacciucco Livorno-style is a delicious and comforting seafood stew that is perfect for a special occasion or family dinner. Packed with a variety of fresh seafood, tomatoes, and aromatic herbs, this dish is sure to impress your guests and satisfy your taste buds. Enjoy this traditional Tuscan recipe with a glass of wine and good company for a memorable dining experience.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Cacciucco Livorno-style. It was a warm summer day in Livorno, Italy, where I was visiting my dear friend Maria. She invited me into her cozy kitchen, filled with the aromas of garlic, tomatoes, and seafood simmering on the stove.

Maria was a master in the kitchen, and I always admired her culinary skills. As we chatted and caught up on old times, she began to prepare this traditional Tuscan fish stew. I watched in awe as she effortlessly chopped vegetables, sautéed garlic, and added wine and broth to the pot.

The scent of the stew filled the air, and my mouth watered in anticipation. Maria explained that Cacciucco was a dish that originated in Livorno, a port town known for its fresh seafood. The recipe had been passed down through generations, with each family adding their own twist to the dish.

As the stew simmered, Maria shared stories of her childhood in Livorno, where her grandmother taught her how to cook traditional dishes like Cacciucco. She spoke of warm summer evenings spent gathered around the table, savoring the rich flavors of the stew and laughing with loved ones.

I was captivated by her stories and the love and care she poured into each step of the recipe. When the stew was finally ready, Maria ladled generous portions into bowls and served it with crusty bread for dipping. The first bite was a revelation - the flavors were bold and complex, with the perfect balance of seafood, tomatoes, and herbs.

I knew in that moment that I had to learn how to make this dish myself. I begged Maria to teach me her secret recipe, and she happily obliged. We spent the rest of the afternoon in the kitchen, chopping, sautéing, and simmering until the stew was ready to be enjoyed.

Over the years, I have made Cacciucco many times, always with fond memories of that day in Maria's kitchen. I have shared the recipe with friends and family, each time adding my own personal touch to the dish. It has become a staple in my own kitchen, a reminder of the rich culinary traditions of Italy and the cherished moments spent with loved ones.

To make Cacciucco Livorno-style, you will need:

- 2 pounds of mixed seafood (such as shrimp, clams, mussels, and fish)

- 1 onion, chopped

- 2 cloves of garlic, minced

- 1 can of chopped tomatoes

- 1 cup of white wine

- 4 cups of fish or vegetable broth

- 1 teaspoon of dried oregano

- 1 teaspoon of red pepper flakes

- Salt and pepper to taste

- Crusty bread for serving

In a large pot, sauté the onion and garlic in olive oil until softened. Add the tomatoes, wine, broth, oregano, red pepper flakes, salt, and pepper. Bring the mixture to a simmer and let cook for 30 minutes.

Add the seafood to the pot and cook until the clams and mussels have opened and the shrimp and fish are cooked through.

Serve the Cacciucco in bowls with crusty bread for dipping. Enjoy with a glass of white wine and good company.

I hope you enjoy this recipe as much as I have over the years. Buon appetito!