Cacciucco (Cacciucco alla livornese)
Overview
Cacciucco is a rich, tomato-based fish soup from the port city of Livorno in Tuscany. Many kinds of fish and seafood are cooked in stages, starting with octopus and squid, then firm fish, then mussels, clams and prawns. They are simmered in a thick broth of tomato, red wine, garlic, sage and chilli until everything is tender. The soup is served poured over slices of toasted bread rubbed with garlic, so the bread soaks up the dark red broth. Locals say it should contain at least five kinds of fish, one for each letter c in its name. It is a hearty dish, eaten as a main course.
History
Cacciucco is the pride of Livorno, which has been a busy Mediterranean port since the sixteenth century. It began as a fishermen's dish made with the small and bony fish that could not be sold at market. The name is thought to come from a Turkish word for small pieces. Similar fish soups exist along the coast, but cacciucco is famous for its strong tomato flavour.
Main ingredients
Mixed fish, squid, mussels, tomato, red wine, garlic bread. The soup is built on tomato and fish broth and is usually served hot. Diet: pescatarian; not usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · More soups from Italy
Recipe
Method
- 15 min
Fry the garlic, sage and chilli in the oil, add the octopus and squid and cook for 5 minutes.
- 230 min
Add the wine, then the passata and 500 ml water, and simmer for 30 minutes.
- 310 min 5 min
Add the fish and cook for 10 minutes, then add the mussels, clams and prawns for 5 minutes.
- 4
Serve poured over the garlic toast.
- ✓
Serve. About 1h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
