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Tuscan Seafood Stew (Cacciucco Livornese)

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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:

  1. 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.
  2. 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.
  3. 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.
  4. Ladle stew into bowls and serve.
Low Carb
Italian
Lunch
Foodie
Dinner
Main Dish
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Nutrition facts

8 Servings



  • Serving Size

    Approximately 1 cup


  • Amount per serving



    Calories





    350

  • % Daily value*

  • Total Fat
    12g

    15%

    • Saturated Fat
      2.3g

      12%
    • Trans Fats
      0g

  • Cholesterol
    240mg

    80%

  • Sodium
    340mg

    15%

  • Total Carbohydrate
    8g

    3%

    • Dietary Fiber
      1g

      4%
    • Total Sugars
      2g

  • Protein
    47g

  • Potassium
    1110mg
    24%

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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