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Livornese Cacciucco is a tasty fish dish typical of Livorno culinary tradition. Prepared with a variety of fish such as scorpionfish, palombetti, tracine, moray eels, conger eels, and gallinelle, together with cuttlefish, small octopus, and sea cicadas, cacciucco is enriched by the spicy taste of red chili pepper and scented with garlic. It is then cooked with dry white wine, fresh tomatoes, and extra-virgin olive oil. The result is a delicious fish soup rich in flavor.
Clean the fish; remove the heads from the large fish and cut them into pieces, leaving the small fish whole
Sauté plenty of chopped garlic together with the hot chili pepper in a casserole dish, add the cuttlefish and small octopus cut into large pieces, let them absorb the water they release, and pour in the white wine
When the wine has evaporated, add the tomatoes; once cooked, remove the cuttlefish and small octopus from the sauce and set them aside
Put the smaller fish and the heads into the pan, cook for 25 minutes, adding water when necessary; pass the fish through a food mill and add the resulting puree to the tomato sauce
Also add the fish cut into pieces and let it simmer over low heat for about 15 minutes
Finally, put the cuttlefish and small octopus back into the pan and let cook for another 5 minutes
Prepare slices of toasted bread and rub them with garlic
Place the slices in a soup tureen and pour in the fish with its broth
Casserole Dish
Store in the refrigerator in an airtight container for a maximum of 2 days.
Typical dish of Livornese cuisine.
Italia, Toscana
