One of the most famous fish soups, always served with slices of Tuscan bread brushed with garlic.
The original recipe called for the use of thirteen or sixteen types of fish, although these are currently reduced to between five and eight.
Cacciucco is considered a poor dish in that it was made with fish scraps, or with fish of little value.
Cacciucco Alla Livornese
- 1 Large Onion Peeled and Coarsely Chopped
- 3 Cloves Garlic Peeled
- 1/4 Cup Parsley Leaves
- 8 Basil Leaves
- 1/4 Cup Extra Virgin Olive Oil
- 1/2 tsp Hot Red Pepper Flakes
- 2/3 Cup Dry White Wine
- 2 Cups Plum Tomatoes Peeled and Diced
- 1 Cup Clam Juice, Fish Bouillon, or Water
- 1/2 tsp Fine Sea Salt or More to taste
- 1/2 pound Cleaned Squid cut into 1-inch rings
- 1/2 pound Swordfish skinned and cut into 1-inch chunks
- 1/2 pound Medium Shrimp (~13), Shelled or Bite-size pieces of cod or other firm fish
- 1/4 pound Sea Scallops
- 1/4 pound Monk Fish
- 2 tbsp Fresh Lemon Juice
- 8 Toasted Bread Slices
- In a food processor or by hand, mince the onion, garlic, parsley and basil together.
- Heat the oil in a heavy-duty pot and stir in the minced onion mixture. Cook over low heat until the ingredients soften, then stir in the pepper flakes and cook 1 minute longer.
- Raise the heat to high, pour in the wine and allow most of it to evaporate. Lower heat and stir in the tomatoes, clam juice and salt. When bubbles just begin to appear on the sides of the pot, begin adding the fish pieces in the order given, allowing the squid to cook for 5 minutes before adding the swordfish. Cook just until the fish turns opaque or whitish looking and flakes easily with a fork and the shrimp have turned pink. Stir in the lemon juice and correct the salt, if necessary.
- Ladle the soup over the toasted bread slices and serve piping hot.