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Best Easy Cacciucco alla Livornese Recipe

Name: Best Easy Cacciucco alla Livornese Recipe
Total time: 70 min
Yield: 400 g
Ingredients: extra-virgin olive oil 1 cup; yellow onion, finely chopped 1 cup; celery, finely chopped 0.5 cup; carrot, finely chopped 0.5 cup; garlic, sliced 4 cloves; crushed tomatoes 2 cups; dry white wine 1 cup; fish fillets (such as cod or monkfish), cut in chunks 12 oz; squid, cleaned and sliced 8 oz; mussels, cleaned 12 oz; clams, cleaned 10 oz; large shrimp, peeled and deveined 8 oz; country bread, thick slices 4 pieces; crushed red pepper flakes 1 tsp; sea salt 1.5 tsp; freshly ground black pepper 0.5 tsp; fresh parsley, chopped 0.25 cup

Tuscany's iconic spicy fish stew with at least five types of seafood. This high protein mediterranean dish is a fresh, bold family dinner that tells the story of Livorno's fishing heritage.

Cook 70 min Difficulty NORMAL 350 kcal

#mediterranean #high protein #seafood #family dinner

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Ingredients

Main ingredients

extra-virgin olive oil 1 cup
yellow onion, finely chopped 1 cup
celery, finely chopped 0.5 cup
carrot, finely chopped 0.5 cup
garlic, sliced 4 cloves
crushed tomatoes 2 cups
dry white wine 1 cup
fish fillets (such as cod or monkfish), cut in chunks 12 oz
squid, cleaned and sliced 8 oz
mussels, cleaned 12 oz
clams, cleaned 10 oz
large shrimp, peeled and deveined 8 oz
country bread, thick slices 4 pieces

Seasonings/Sauce

crushed red pepper flakes 1 tsp
sea salt 1.5 tsp
freshly ground black pepper 0.5 tsp
fresh parsley, chopped 0.25 cup

Nutrition summary

Carbohydrates 16 g 18%

Protein 36 g 41%

Fat 11 g 29%

Serving size 400g

Cooking steps

1

Heat 1 cup olive oil in a large heavy pot over medium-low. Add onion, celery, carrot, and garlic. Sauté for 8–10 minutes until vegetables soften and turn fragrant, adjusting heat to prevent browning.
2

Increase heat to medium-high, add crushed red pepper and tomatoes. Stir and simmer for 7–8 minutes until the tomatoes reduce slightly.
3

Deglaze with white wine, scraping the pot to loosen any bits. Simmer 2 minutes to reduce alcohol, then add salt and black pepper.
4

Add fish and squid, cover partially, and simmer gently for 25 minutes, stirring occasionally. Maintain a low simmer to keep seafood tender.
5

Add mussels, clams, and shrimp. Cover; cook for 8–10 minutes until shells open and shrimp are opaque. Remove any unopened shells.
6

Meanwhile, toast bread slices until golden. Rub lightly with fresh garlic if desired.
7

Taste and adjust for seasoning. Ladle stew over toasted bread in bowls, finishing with chopped parsley.

Personalized Q&A

Q. What seafood defines the authentic taste of Cacciucco alla Livornese?

The signature flavor of Cacciucco comes from using a mix of at least five types of seafood: white fish (such as cod or monkfish), squid, mussels, clams, and shrimp. Their combination, along with aromatics and extra-virgin olive oil, gives the stew its distinctive depth and texture.

Q. How should I manage heat when cooking the stew?

Start by gently sweating the aromatics (onion, garlic, celery, carrot) over medium-low heat to build a flavorful base without browning. After adding seafood, keep the pot on a gentle simmer to prevent overcooking and rubbery texture. Maintain a low and steady heat throughout for the best result.

Q. What prevents seafood in the stew from becoming tough?

Tender seafood is achieved by adding first the firmer fish and squid, letting them cook slowly, then introducing the mussels, clams, and shrimp later. This staged cooking ensures each type is perfectly done—shellfish just open and shrimp are opaque, never chewy.

Q. What are the nutritional highlights of this recipe?

Each serving provides around 350 kcal, with 36g of protein (41%), 16g of carbohydrates (18%), and 11g of fat (29%). The protein-rich seafood base makes this dish a nutritious option, especially for those seeking Mediterranean meals with high protein content.

Best Easy Cacciucco alla Livornese Recipe

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