Photograph of the finished Cacciucco alla livornese

Italy · Súp hải sản kiểu Livorno

Cacciucco alla livornese

1 hr 30 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squid tubes Squid tubes 9.9 oz
  • Photograph of Prawns Prawns 8.5 oz
  • Photograph of Green mussels Green mussels 9.9 oz
  • Photograph of Clams Clams 9.9 oz
  • Photograph of Fish fillet Fish fillet 11.3 oz
  • Photograph of Canned tomatoes Canned tomatoes 1.1 lb
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Dried chillies Dried chillies 4
  • Photograph of Red wine Red wine ¾ cup
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Bread Bread 7.1 oz
  • Photograph of Parsley Parsley 0.7 oz
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Prepare the squid, shrimp, mussels, and clams; soak the clams in salt water for 20 minutes to remove the sand.
  2. 2 Sauté garlic and dried chilies in olive oil, then add sliced squid rings and stir-fry for 5 minutes.
  3. 3 Pour red wine over the squid, let it evaporate, add canned tomatoes and water, and simmer for 30 minutes until the squid is tender.
  4. 4 Add the diced fish fillets and cook for 6 minutes, then add the mussels, clams, and shrimp. Cover and cook for 5 minutes until the shells open.
  5. 5 Season with salt and pepper, sprinkle with parsley, then spoon onto garlic-crusted toast.

With an appliance

  • Oven 1 hr 56 min

    Replace step 3: cover the pot with the squid and tomatoes and simmer at 165 degrees for 28 minutes; this is only about 2 minutes shorter, but the squid will be evenly tender, the sauce won't stick, and there's no need to stir. The fish, shrimp, and shellfish from step 4 can still be added later.

Start cooking