Cacciucco Livornese (Livorno-Style Fish and Seafood Stew)
Why this recipe works
- Deep seafood broth: Tomatoes, garlic, chilli, and red wine simmer first, creating a savoury base before the seafood is added.
- Staged cooking: Adding squid, mussels, and prawns at different points helps each type of seafood cook properly without turning tough.
- Bread that holds the sauce: Thick toasted bread gives the stew structure and soaks up the rich broth without disappearing immediately.
Get the most out of this recipe
Authenticity notes
- Livorno-style character: Cacciucco is strongly associated with Livorno and is known for its bold tomato base, chilli warmth, and generous mix of fish and shellfish.
- Toast is part of the dish: The toasted country bread is not just a side; it is traditionally used to absorb the broth and make the stew more substantial.
Timing notes
- Serve as soon as the seafood is ready: The stew is best eaten immediately after the prawns turn opaque and the mussels have opened, while the seafood is still tender.
- Prepare seafood before starting: Scrubbing mussels, cleaning squid, and preparing prawns in advance keeps the final cooking stage smooth and prevents overcooking.
- Best on the day it is cooked: The broth can hold well, but cooked seafood loses its delicate texture if repeatedly chilled and reheated.
Ingredient notes
- Use a mix of seafood: A combination of squid, shellfish, and prawns gives the broth more depth than using a single type of seafood.
- Frozen seafood needs draining: Thaw frozen seafood fully and pat it dry so it does not dilute the tomato and wine broth.
- Check mussels carefully: Discard cracked mussels, any that stay open when tapped before cooking, and any that remain closed after cooking.
Common mistakes
- Boiling the stew too hard: Keep the pot at a gentle simmer once the seafood is added; aggressive boiling can make squid and prawns rubbery.
- Cooking prawns too long: Add prawns right at the end and cook only until pink and opaque, as they firm up quickly.
- Reheating without care: Reheat the broth gently until piping hot, then warm the seafood through briefly rather than simmering it again for a long time.
Equipment you'll need
Ingredients
Stew
To serve
Instructions
- Prepare the seafood: scrub and debeard the mussels, discarding any that are cracked or stay open when tapped. If needed, clean the squid and cut it into rings, and peel and devein the prawns. Roughly chop the parsley and thinly slice the garlic.
- Warm the extra virgin olive oil in a large pot over medium heat. Add the garlic and chilli flakes and cook for 30 to 60 seconds until fragrant, without letting the garlic colour.
- Tip in the canned tomatoes and crush them with a wooden spoon. Pour in the red wine, then season with the fine sea salt and black pepper. Bring to a gentle simmer and cook for 25 minutes, stirring now and then, until the broth is deep red and slightly thickened.
- Add the squid and simmer for 10 minutes. Stir in the seafood mix and cook for 3 minutes more.
- Add the mussels, cover, and cook for 4 to 6 minutes, shaking the pot once or twice, until the shells open. Add the prawns and cook for 2 to 3 minutes until just pink and opaque. Discard any mussels that do not open.
- Toast the Tuscan country bread until crisp at the edges. Ladle the stew over the toast and finish with the parsley and a final drizzle of extra virgin olive oil.
Recipe notes
Tips
- Keep the stew at a gentle simmer once the seafood goes in; a hard boil can make squid and prawns tough.
- If using frozen seafood mix, thaw it fully and pat it dry before adding so the broth stays rich rather than watery.
- Seafood should be cooked until just done; serve straight away, and avoid reheating for vulnerable groups if any seafood was only just cooked through.
Substitutions
- Replace Dry Red Wine with dry white wine for a lighter, brighter broth.
- Replace Tuscan country bread with sourdough bread for a similarly sturdy toast that holds up under the stew.
- Replace Chili flakes with smoked paprika for a gentler heat and a subtle smoky note.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat the broth gently in a saucepan until piping hot, then add the seafood just long enough to warm through to avoid overcooking; toast fresh bread to serve.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (35min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Crustaceans Fish Molluscs Wheat
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