Experience the rich and hearty flavors of Traditional Caciucco alla Livornese. This iconic seafood soup from Italian cuisine is a staple in Livorno, known for its robust flavor and medley of seafood. Follow this recipe to bring the authentic taste of Livorno into your kitchen.
“The secret of success in the kitchen is passion and the love for ingredients.” – Unknown
Recipe Description
Caciucco alla Livornese is more than just a seafood stew; it’s a culinary tradition that dates back centuries in the port city of Livorno, Italy. This dish is a flavorful melange of various types of seafood simmered in a rich tomato broth with garlic, red pepper flakes, and fresh herbs. Traditionally, fishermen would use whatever they had on hand, making Caciucco a versatile and hearty meal. The word “Caciucco” itself is said to be derived from a Turkish word for “small fish,” highlighting the dish’s humble beginnings. Today, it remains a beloved part of Tuscan cuisine, often enjoyed with toasted bread rubbed with garlic.
Ingredients
- 2 pounds mixed seafood (mussels, clams, shrimp, squid, and fish fillets)
- 4 cups fish stock
- 1 cup dry white wine
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 2 cups tomato puree
- 2 tablespoons tomato paste
- 3 tablespoons olive oil
- 1 cup fresh parsley, chopped
- Salt and pepper to taste
- Slices of crusty bread, toasted and rubbed with garlic
Procedure
- Prepare the Seafood: Clean and cut the seafood into bite-sized pieces. Set aside.
- Cook the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
- Add Tomato Base: Stir in the tomato paste and cook for 2 minutes. Add the tomato puree and white wine, stirring to combine. Let the mixture simmer for about 10 minutes to meld the flavors.
- Add Fish Stock: Pour in the fish stock and bring to a boil. Reduce the heat and let it simmer for another 10 minutes.
- Cook the Seafood: Add the mixed seafood to the pot, starting with the clams and mussels. Cover and cook until they begin to open, about 5 minutes. Then add the shrimp, squid, and fish fillets, cooking until the shrimp turn pink and the fish is opaque, about another 5-7 minutes.
- Season and Serve: Stir in the chopped parsley and season with salt and pepper to taste. Serve the Caciucco hot, ladled over slices of toasted bread rubbed with garlic.
Conclusion
Enjoy your homemade Caciucco alla Livornese, a dish that brings the rich maritime flavors of Livorno right to your table. Perfect for seafood lovers, this stew is a testament to the vibrant and resourceful spirit of Italian coastal cuisine.
Additional Notes
- For a richer flavor, you can add a splash of cognac or brandy before adding the tomato paste.
- Serve with a dry white wine like Vermentino or a light red like Chianti.
