Cacciucco alla Livornese — the traditional Tuscan fish stew with tomatoes and garlic

Cacciucco alla Livornese is the legendary fishermen’s stew of Livorno, on the Tuscan coast of Italy — a rich soup with many kinds of fish and seafood, cooked with tomatoes, white wine and garlic, served over toasted bread.

INGREDIENTS (4 servings)

• 600 g white fish (monkfish, sea bass or cod), cut into pieces
• 200 g peeled shrimp
• 300 g cleaned mussels
• 200 g calamari, cut into rings
• 400 g canned tomatoes (crushed)
• 1 large onion, 4 cloves of garlic, 1 red chili pepper (optional)
• 150 ml dry white wine
• 60 ml extra virgin olive oil
• 1 bunch of fresh parsley, salt and black pepper to taste
• Country bread in slices, toasted

PREPARATION

1. Heat the olive oil in a wide pot and sauté the finely chopped onion until soft (about 5 minutes). Add the crushed garlic and chili pepper, sauté for another minute.
2. Add the calamari rings and sauté 3–4 minutes. Deglaze with the white wine and let it evaporate.
3. Add the crushed tomatoes, salt and pepper, and simmer with the lid half-closed for about 20 minutes over medium heat, until the sauce thickens.
4. Add the white fish pieces, cover and simmer for 5 minutes. Then add the mussels and shrimp; simmer another 4–5 minutes, until the mussels open (discard those that don’t open).
5. Toast the bread slices, rub them with a garlic clove and place them in deep plates. Pour the hot stew over them, sprinkle with fresh parsley and a thread of olive oil. Serve immediately.

Time: preparation ~20 min, cooking ~35 min. Servings: 4.