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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.