Italian cuisine · Soups & Stews

Cacciucco

Livorno fish stew with squid, mussels and shrimp, braised in tomatoes and red wine, served over toasted bread.

Ingredients · for 4 servings

• 400 g squid
• 400 g mussels
• 200 g shrimp
• 400 g redfish fillet
• 400 g tomato passata
• 200 ml red wine
• 300 ml fish stock
• 4 garlic cloves
• 1 red chili pepper
• 5 tbsp olive oil
• 4 slices country bread
• Salt, pepper

Instructions

1. Cut the squid into rings, peel the shrimp, and scrub the mussels thoroughly under cold water – discard any that are already open.
2. Finely chop 3 garlic cloves and the chili pepper and sauté in 3 tbsp olive oil for 2 min., then add the squid and cook for another 5 min.
3. Deglaze with red wine, let the alcohol cook off uncovered for 3 min., then add the tomato passata and fish stock and season with salt.
4. Cover and simmer gently for 35–40 min. until the squid is tender – it takes the longest and gives the broth its depth.
5. Add the redfish fillet in large pieces, scatter the mussels and shrimp on top, cover and cook for 6–8 min. until all the mussels have opened.
6. Toast the country bread, rub with the last garlic clove, place in deep bowls, ladle the stew over it and drizzle with the remaining olive oil and pepper.