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Cacciucco Livorno-style (Italian seafood stew)

Cacciucco Livorno-style (Italian seafood stew)

May 11, 2018
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Cacciucco, or Italian seafood stew, is a special, deliciuos and healthy recipe. It is rich in antioxidants, such as lycopene of cooked tomatoes, vitamins, such as vitamin C of parsley, mineral salts, for example iodine, useful to improve the functioning of thyroid, calcium and phosphorus, the powerful omega 3 and proteins. The sea is served for the joy of everyone!


300 g of baby octopus

400 g of mussels

300 g of cuttlefish

200 g of shrimp

400 g of red scorpion fish

300 g of smooth-hound

400 g of crushed tomatoes

1 onion

3 cloves of garlic

Hot pepper

1 l of vegetable broth

1 glass of red wine


Extra virgin olive oil

Slices of homemade bread

Rinse the mussels under running water. Make them open in a frying pan with a little olive oil, then put them away. Clean the fish and cut it into pieces, or, even better, buy it already cleaned and cut. Clean the cuttlefish and remove the ink bag. Clean also the baby octopus and separate bodies and heads. Clean and devein the shrimp. Chop up the onion.

In a frying pan heat two tablespoons of extra virgin olive oil, two tablespoons of water, two cloves of garlic, the onion and the hot pepper cut into pieces. Sauté garlic and onion and then add half a glass of red wine, let it evaporate. Add the baby octopus and, after 15 minutes, add also the cuttlefish into pieces. Pour the rest of red wine and let it evaporate. Add the crushed tomatoes, let the ingredients cook on a low heat for about ten minutes. In the meantime bring to boil the vegetable broth and the fishes (smooth-hound and red scorpion fish). When the fish is cooked add it to the pan with the other fishes and the tomatoes. Pour also two-three ladles of broth. Add the shrimp and keep on cooking for 5 minutes. If it is needed add other broth in which you cooked the fish. Finally add the mussels, cook for couple of minutes then remove from heat. Toast the slices of bread and rub them with garlic. Put these slices in the bottom of the soup plates and pour the fish stew. Decorate with chopped parsley and serve, enjoy your amazing meal!

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