Livornese Cacciucco
Ingredients
- 50 mlExtra virgin olive oil
- 4 pcGarlic (crushed)
- 1 pcOnion (sliced)
- 1 pcHot chili pepper (chopped)
- 400 gCuttlefish (cut into pieces)
- 300 gLoligo vulgaris (in rings)
- 200 mlRed wine
- 500 gRound tomato (crushed)
- 400 gTrachyscorpia cristula echinata (Köhler 1869) (in large chunks)
- 400 gLophius budegassa (cubed)
- 500 gMytilus galloprovincialis (cleaned)
- 8 pcShrimp (whole)
- 1 pcParsley (chopped)
- 4 pcCountry bread (sliced and toasted)
- 1 tbspTomato paste
Method
A dense, dark seafood stew where the fish soaks up a rich red wine and tomato sauce. Briny aromas mingle with spicy chili and the punch of garlic-rubbed toasted bread.
- 1
Heat olive oil in a large pan. Add crushed garlic, sliced onion, and chili. Let them color slightly until the garlic is golden and the aroma fills the room.
- 2
Add the cut pieces of cuttlefish and squid. Let them release their juices, then deglaze with red wine. Reduce by half until the alcohol smell is gone.
- 3
Stir in the crushed tomatoes and tomato paste. Simmer over low heat. The sauce should thicken and start to coat the back of a spoon.
- 4
Delicately place the pieces of scorpion fish and monkfish. Stop stirring vigorously to avoid breaking the flesh. The fish is cooked when it becomes opaque and flakes easily.
- 5
Add the mussels and shrimp on top. Cover. As soon as the mussels are wide open, the dish is ready. Sprinkle with chopped flat-leaf parsley.
Frequently asked questions
How do you get this dish right?
- Respect the order of the fish: firmest first to soften, most fragile at the end.
- Rub the toasted bread with a raw garlic clove just before serving; it's the soul of the dish.
How long does this dish keep?
Keep refrigerated for 24h. Reheat gently covered to avoid drying out the fish.
