Classic Fish Stew From Livorno - {Cacciucco Alla Livornese}

This dish originated with fishermen in Livorno; they sold the best of their catch and used what was left over and unwanted at day's end to make fish stew. A variety of fish went into the pot including squid, monkfish and cod. Tradition dictates that at least 5 different types of fish be used, one for each of the "c"s in the word cacciucco, which means mixture. In this preparation start by adding he fish that takes the longest to cook. Make sure all the fish is cut the same size to keep down cooking time. This dish from start to finish should take about 25 minutes and is even better the next day. Crackling, crusty bread and a crisp salad make the meal both wholesome and complete. This stew is usually cooked in an earthenware pot atop the stove. Use your heaviest pot.

Cuisine: Italian
Type: Fish
Courses: Main Course

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - peeled, and (large)
		Coarsely chopped
3		Garlic cloves - peeled
1/4 cup	10g / 0.4oz	Parsley leaves
8		Basil leaves
1/4 cup	59ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Hot red pepper flakes
2/3 cup	157ml	Dry white wine
2 cups	125g / 4.4oz	Diced peeled plum tomatoes
1 cup	237ml	Clam juice, fish bouillon or water
1/2 teaspoon	2.5ml	Fine sea salt - or more to taste
1/2 lb	227g / 8oz	Cleaned squid - cut into 1" rings
1/2 lb	227g / 8oz	Swordfish - skinned, and
		Cut into 1" chunks
1/2 lb	227g / 8oz	Medium shrimp - (abt 13) - shelled
		= (or bite-size pieces of cod or
		Other firm fish)
1/4 lb	113g / 4oz	Sea scallops
1/4 lb	113g / 4oz	Monk fish
2 tablespoons	30ml	Fresh lemon juice
8		Toasted bread slices

Recipe Instructions

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.

This recipe yields 2 quarts.

Source:
Ciao Italia at http://www.ciaoitalia.com

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