Cacciucco alla Livornese

Ingredients · 4 servings

• 1000 gMixed fish and shellfish, cleaned and cut into large pieces
• 800 gTomato, chopped
• 250 mlRed wine
• 24 gGarlic, minced
• 4 gChilli, thinly sliced
• 4 sliceToasted garlic bread
• 45 mlOlive oil
• 8 gSalt
• 2 gBlack pepper, freshly ground
• 500 mlWater

Equipment

stovetop, measuring jug, cutting board, chef knife, large pot, wooden spoon, lid, ladle, tongs, shallow bowl

Instructions

1. 1
   Mise En Place

   Gather and measure all ingredients, then set out a large pot, knife, board, scale, measuring jug, ladle, and 4 shallow bowls. · 5 min

   What to look for: Ingredients are measured and tools are ready beside the stove.

2. 2
   Scent The Oil

   Heat olive oil in a large pot over medium heat, then cook garlic and chilli until fragrant and pale gold, about 2 minutes. · 4 min

   What to look for: Garlic is lightly golden and the oil smells aromatic.

3. 3
   Reduce Red Wine

   Pour in red wine and simmer until the sharp alcohol aroma fades and the liquid reduces slightly, about 4 minutes. · 5 min

   What to look for: Wine bubbles briskly and looks slightly thicker.

4. 4
   Build Tomato Broth

   Add tomato, water, salt, and black pepper, then simmer uncovered until the broth tastes rounded and turns deep red. · 25 min

   What to look for: Broth is glossy, deep red, and gently thickened.

5. 5
   Cook The Seafood

   Nestle mixed fish and shellfish into the simmering broth, cover, and cook gently until fish flakes and shellfish open. · 10 min

   When it is done: Fish should reach 63°C / 145°F and flake easily; discard any shellfish that stays closed.

6. 6
   Rest The Stew

   Remove any shellfish that remains closed, then rest the stew for 3 minutes so the seafood settles in the hot broth. · 3 min

   When it is done: Seafood remains opaque and tender, with no closed shellfish left in the pot.

7. 7
   Serve Over Bread

   Place toasted garlic bread in shallow bowls, ladle the hot cacciucco over it, and serve immediately while the bread absorbs broth. · 3 min

   What to look for: Bread is partly soaked but still visible under the seafood stew.