Cacciucco alla Livornese — Tuscan Fish Stew
Livorno's legendary spiced tomato fish stew with mixed seafood, garlic-rubbed bread and white wine. A budget Italian coastal classic with 44g protein per serving.
📅January 29, 2026
20mPrep
40mCook
6Servings
⭐ 4.9Rating
🐟Nutrition Facts (per serving)
Protein 51%Fat 26%Carbs 23%
380kcalCalories
44gProtein
10gFat
20gCarbs
3gFiber
Ingredients
- 500 gmixed firm white fish fillets (cod, monkfish), cut in chunks
- 300 gsquid, cleaned and sliced
- 300 graw prawns, peeled
- 400 gcanned crushed tomatoes
- 150 mldry white wine
- 6 clovesgarlic cloves (4 minced + 2 halved for bread)
- 1 wholeonion, diced
- 3 gdried red chilli flakes
- 20 gfresh flat-leaf parsley, chopped
- 400 mlfish stock (low sodium)
- 6 slicessourdough or ciabatta bread, sliced
- 25 mlolive oil
- 1 to tastesalt and black pepper
Instructions
- Heat olive oil in a wide heavy pot. Sauté onion 5 min; add 4 minced garlic cloves and chilli; cook 2 min.
- Add squid; cook 3 min. Pour in wine; simmer 2 min. Add tomatoes and stock; simmer 15 min.
- Add fish chunks; cook 5 min. Add prawns; cook 3 min until all seafood is cooked.
- Season; stir in parsley.
- Toast bread; rub with halved garlic. Place a slice in each bowl; ladle cacciucco over.
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