Cacciucco alla Livornese
Cacciucco is Livorno's fish soup: at least five types of fish (as many as the "c"s in the name) cooked in tomato with garlic and chili pepper, served on slices of garlic bread. A dish born from Livorno's fishermen who created it to use unsold fish.
In Livorno, cacciucco is almost a religion: every family has their own recipe.
Preparation
- 1
Clean all the fish. Cut the octopus and cuttlefish into pieces.
- 2
In a large pot, sauté garlic and chili pepper in the oil.
- 3
Add the octopus and cuttlefish first (they require longer cooking). Deglaze with red wine.
- 4
Add the tomatoes and cook for 20 minutes.
- 5
Add the remaining fish pieces and mussels. Cook for another 15 minutes.
- 6
Toast the bread and rub it with raw garlic.
- 7
Serve the cacciucco on garlic bread topped with fresh parsley.
Chef's Tips
Add fish in order of cooking time: those requiring more time go in first. Red wine is traditional in authentic Cacciucco alla Livornese. The bread must be rubbed with garlic.