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Recipe by
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.
Step 1 of 8: Clean the fish; remove the heads from the large fish and cut them into pieces, leaving the small fish whole
Step 2 of 8: 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
Step 3 of 8: When the wine has evaporated, add the tomatoes; once cooked, remove the cuttlefish and small octopus from the sauce and set them aside
Step 4 of 8: 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
Step 5 of 8: Also add the fish cut into pieces and let it simmer over low heat for about 15 minutes
Step 6 of 8: Finally, put the cuttlefish and small octopus back into the pan and let cook for another 5 minutes
Step 7 of 8: Prepare slices of toasted bread and rub them with garlic
Step 8 of 8: Place the slices in a soup tureen and pour in the fish with its broth
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten, Crustaceans, Fish, and Molluscs
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
