Seafood Stew (Cacciucco)

Seafood Stew (Cacciucco)

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Considered to be one of the glories of Tuscan cooking, this spicy fish stew is the speciality of the port of Livorno, or Leghorn, near Florence. To be really authentic–and sensible !–serve it in soup bowls; although it is technically a 'stew' it resembles the great, thick fish soups, such as Bouillabaisse, of the Mediterranean.
Servings: 4
Calories: 666


  • 4 floz Olive oil
  • 2 Garlic cloves chopped
  • 1 Red chilli chopped and seeds removed
  • 8 oz Shelled shrimps
  • 8 oz Squid skinned, cleaned and chopped
  • 4 floz Dry white wine
  • 3 Tbs Tomato puree paste
  • 15 floz Water
  • 1/2 tsp Salt
  • 8 oz Cod fillet cut into pieces
  • 8 oz Haddock cut into pieces
  • 4 slices Italian or French bread toasted
  • 1 Garlic clove halved
  • 2 Tbs Chopped pimiento


  • Heat the oil in a large saucepan or flameproof casserole. Add the chopped garlic and chilli and fry until the garlic is lightly browned.
  • Stir in the shrimps and squid, reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally.
  • Pour in the wine and simmer, uncovered, for a further 15 minutes.
  • Stir in the tomato puree (paste), water and salt, and bring to the boil.
  • Stir in the cod and haddock pieces, cover, reduce the heat to low again and simmer for 15 minutes, or until the fish flakes easily.
  • Meanwhile, rub the toasted bread slices with the garlic halves, then arrange a slice on the bottom of four individual bowls. Pour over the hot stew, sprinkle with the pimiento and serve at once.
Calories: 666 kcal
Carbohydrates: 42 g
Protein: 44 g
Fat: 33g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 259 mg
Sodium: 1130 mg
Potassium: 813 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 543 IU
Vitamin C: 28 mg
Calcium: 107 mg
Iron: 4 mg
Dishes Stews
Cuisine Italian
Ingredients Fish & Seafood
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