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Caciucco alla Livornese

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Large pot or Dutch oven, wooden spoon, ladle, serving bowls

Ingredients

  

• Ingredients For the stew:
• 1 lb 450 g mixed seafood (shrimp, mussels, squid, and white fish like cod or snapper)
• 1/2 cup 120 ml extra virgin olive oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 medium carrot diced
• 1 stalk celery diced
• 1 can 14 oz or 400 g crushed tomatoes
• 1/2 cup 120 ml dry white wine (or vegetable broth for a non-alcoholic version)
• 4 cups 1 L fish stock (or vegetable broth)
• 1/2 tsp red pepper flakes adjust to taste
• Fresh parsley chopped (for garnish)
• Salt and black pepper to taste
• Crusty bread for serving

Instructions

 

• Step 1: Prepare the Ingredients
• Clean the Seafood: Rinse the shrimp, mussels, and squid under cold water. Ensure the mussels are scrubbed and debearded. If using whole fish, clean and cut into chunks.
• Chop the Vegetables: Finely chop the onion, garlic, carrot, and celery. This mirepoix adds depth to the stew.
• Step 2: Sauté the Base
• Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
• Cook the Vegetables: Add the onion, garlic, carrot, and celery. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
• Step 3: Build the Flavor
• Add the Tomatoes and Wine: Stir in the crushed tomatoes and white wine. Let it simmer for about 5 minutes, allowing the alcohol to cook off and the flavors to meld.
• Add Stock and Spices: Pour in the fish stock and add the red pepper flakes. Season with salt and black pepper. Bring the mixture to a gentle boil.
• Step 4: Cook the Seafood
• Add the Seafood: Gently add the mixed seafood to the pot. Stir to combine and reduce the heat to low. Cover and let simmer for about 10-15 minutes, or until the seafood is cooked through.
• Check for Doneness: The shrimp should be pink, the mussels should be open, and the fish should flake easily with a fork.
• Step 5: Serve
• Taste and Adjust Seasoning: Before serving, taste the stew and adjust the seasoning as needed.
• Garnish and Enjoy: Ladle the Caciucco into serving bowls, garnish with fresh parsley, and serve with crusty bread on the side for dipping.
• Variations
• Seafood Choices: Feel free to substitute the seafood based on your preference. Clams, scallops, or even firm tofu can be great alternatives for a vegetarian option.
• Spice Level: Adjust the amount of red pepper flakes for more or less heat. For a milder flavor, omit them entirely.
• Tomato Base: If you prefer a thicker stew, add a tablespoon of tomato paste along with the crushed tomatoes.

So, let me go into the rich and flavorful world of Italian cuisine with Caciucco alla Livornese, a traditional fish stew from Livorno, Tuscany. This dish beautifully combines various seafood and a robust tomato base, making it perfect for special occasions or a cozy dinner at home. Based on my overall experience, this recipe is both versatile and approachable for beginners. Let me show you how I make this delightful dish, and don’t worry if you’re not a seafood pro; I’ve got tips and substitutions to help you out.

Notes on What to Expect

Caciucco alla Livornese is not just a meal; it’s an experience! Expect a warming, hearty dish bursting with ocean flavors. The combination of seafood in a rich tomato broth creates a comforting and satisfying meal that brings a taste of Italy right to your table.

With this guide, anyone can master the art of making Caciucco alla Livornese. Whether it’s for a special occasion or a casual weeknight dinner, this dish is sure to impress. So grab your ingredients and get ready to savor the flavors of this Italian classic.

Quick Meal Facts

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 450 per serving
• Cost of Ingredients: Around $25 (varies by seafood selection)
• Cuisine: Italian
• Course: Main Dish
• Equipment Needed: Large pot or Dutch oven, wooden spoon, ladle, serving bowls
• Check out the right equipment and Ingredients that you need for making  #caciuccoallalivornese here 

Ingredients

For the stew:

• 1 lb (450 g) mixed seafood (shrimp, mussels, squid, and white fish like cod or snapper)
• 1/2 cup (120 ml) extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1 can (14 oz or 400 g) crushed tomatoes
• 1/2 cup (120 ml) dry white wine (or vegetable broth for a non-alcoholic version)
• 4 cups (1 L) fish stock (or vegetable broth)
• 1/2 tsp red pepper flakes (adjust to taste)
• Fresh parsley, chopped (for garnish)
• Salt and black pepper, to taste
• Crusty bread (for serving)
• Check out the right equipment and Ingredients that you need for making  #caciuccoallalivornese here 

Method

Step 1: Prepare the Ingredients

• Clean the Seafood: Rinse the shrimp, mussels, and squid under cold water. Ensure the mussels are scrubbed and debearded. If using whole fish, clean and cut into chunks.
• Chop the Vegetables: Finely chop the onion, garlic, carrot, and celery. This mirepoix adds depth to the stew.

Step 2: Sauté the Base

1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Cook the Vegetables: Add the onion, garlic, carrot, and celery. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.

Step 3: Build the Flavor

1. Add the Tomatoes and Wine: Stir in the crushed tomatoes and white wine. Let it simmer for about 5 minutes, allowing the alcohol to cook off and the flavors to meld.
2. Add Stock and Spices: Pour in the fish stock and add the red pepper flakes. Season with salt and black pepper. Bring the mixture to a gentle boil.

Step 4: Cook the Seafood

1. Add the Seafood: Gently add the mixed seafood to the pot. Stir to combine and reduce the heat to low. Cover and let simmer for about 10-15 minutes, or until the seafood is cooked through.
2. Check for Doneness: The shrimp should be pink, the mussels should be open, and the fish should flake easily with a fork.

Step 5: Serve

• Taste and Adjust Seasoning: Before serving, taste the stew and adjust the seasoning as needed.
• Garnish and Enjoy: Ladle the Caciucco into serving bowls, garnish with fresh parsley, and serve with crusty bread on the side for dipping.

Variations

• Seafood Choices: Feel free to substitute the seafood based on your preference. Clams, scallops, or even firm tofu can be great alternatives for a vegetarian option.
• Spice Level: Adjust the amount of red pepper flakes for more or less heat. For a milder flavor, omit them entirely.
• Tomato Base: If you prefer a thicker stew, add a tablespoon of tomato paste along with the crushed tomatoes.

Tips and Substitutions

• Make it Gluten-Free: Ensure the fish stock and any bread served are gluten-free. You can also skip the bread and serve over rice or quinoa.
• Vegetarian/Vegan Version: Substitute seafood with hearty vegetables like zucchini and eggplant, and use vegetable broth instead of fish stock.
• Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.
• Check out the right equipment and Ingredients that you need for making  #caciuccoallalivornese here 

Nutritional Information

• Calories: Approximately 450 per serving
• Protein: 35 g
• Carbohydrates: 30 g
• Fat: 20 g
• Fiber: 5 g
• Sodium: 800 mg

Troubleshooting Tips

• Overcooked Seafood: If overcooked, seafood can become tough. To avoid this, always add seafood later in the cooking process and monitor doneness closely.
• Too Salty: If the stew turns out too salty, add a splash of water or broth to dilute the saltiness.