Cacciucco Tuscan
Cacciucco toscano
Fish soup with tomato, red wine and toasted bread
Livorno fish soup: molluscs, crustaceans, and rock fish in a tomato and red wine broth, served on toasted Tuscan bread.
The Cacciucco It is the fish soup that is the symbol of Livorno, with a history that dates back at least to the 16th century. The name probably derives from the Turkish 'küçük' (small) or the Arabic 'hasa' (broth): the port city of Livorno had intense commercial contacts with the eastern Mediterranean. The characteristic that distinguishes it Cacciucco from all other Italian fish soups is the use of red wine (not white) and the presence of at least 5 types of fish, as many as the 'c's in the word 'cacciucco'. The fish must include mollusks, crustaceans, and whole rock fish. Every Livorno family has its own secret recipe, passed down through the generations. The debate over which fish to use is almost religious. The only certainty is that it must be plentiful, flavorful, and served on Tuscan bread rubbed with garlic.
Instructions
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8 steps · natural Italian voice
Clean the octopus
10 minRinse the octopus under cold water, separate the tentacles from the head, and remove the eyes and beak. Cut the tentacles into even pieces and empty the head if you want to use the meat; keep the scraps and usable parts for the fish stockDry the octopus well and place it in the refrigerator.
Prepare the bigger fish
15 minGuts the hen and monkfish, then remove the skin and main bones. Cut them into large pieces of uniform size, so they cook evenly. Arrange them on a cold tray, cover them, and refrigerate them until ready to use.
Prepare red mullet and cicadas
10 minFillet them red mullet, remove the skin and bones and cut the fillets into regular pieces. Clean the mantis shrimp, remove the gut and leave the pulp whole or halved. Save the heads and shells for the fish stock: they must retain their marine scent without deteriorating residues.
Trim and clean the cuttlefish
10 minSeparate the body and tentacles, extract the feather, and remove the beak. Cut the body into regular rings, dry it thoroughly, and salt In moderation. Drying limits the amount of water released during cooking and helps keep the sauce concentrated.
Prepare the fish stock
40 minBrown in saucepan shells, heads and trimmings with oil, garlic and celery. Deglaze with red wine, cover with cold water and bring to a light simmer. Skim the surface and cook for 30-40 minutes without boiling vigorously; strain through a fine sieve and keep the fish stock heat.
Concentrate the bottom
15 minHeat the oil in a saucepan wide and brown garlic, chili pepper and sage until lightly golden and fragrant. Add the tomato, let it flavor and pour a ladle of fish stock. Reduce over medium heat until the sauce appears thick and sticks to the spoon.
Cook the fish
30 minEnter octopus and cuttlefish in the bottom and cook covered for 20 minutes at a low simmer. Then add monkfish, hen, red mullet and cicadas in order of consistency, letting each element cook as needed. Move the saucepan without mixing vigorously and salt only towards the end.
Complete and serve
10 minCheck the density and add a little fish stock If the bottom is too thin. Adjust the acidity with a few drops of wine or a teaspoon of vinegar, then complete with oil raw, off the heat and chopped parsley. Serve immediately in deep bowls with toasted, garlic-rubbed bread.
Chef's Tips
Red wine is the characteristic that distinguishes the Cacciucco: do not replace it with white wine. The cooking times for different fish are different: add them in sequence to avoid overcooking any of them. Tuscan bread is traditionally unsalted: Cacciucco it's already tasty.
Ingredients
- (28.22 oz) 800 g octopus
- (12.35 oz) 350 g of mantis shrimp
- (9.17 oz) 260 g of cuttlefish clean
- (17.64 oz) 500 g of monkfish clean
- (8.82 oz) 250 g of gurnard clean
- (7.05 oz) 200 g of red mullet clean
- Extra virgin olive oil as needed
- Garlic as needed
- Celery as needed
- Chili pepper as needed
- Sage as needed
- Crushed tomatoes concentrated or tomato passata (strained tomatoes) as needed
- Red wine as needed
- Parsley as needed
- Tuscan bread as needed
- Salt as needed
- Vinegar as needed
Can't find it in the US?
- mantis shrimpHard to find in the US
Large head-on shrimp
Shrimp is firmer and sweeter.
- cuttlefishInternational markets
Frozen cuttlefish from Asian markets
Or: Squid, with a shorter cooking time
Squid is thinner and less meaty.
- red mulletHard to find in the US
Small red snapper fillets
Or: Porgy (scup)
- tomato passataMost US supermarkets
Sold as passata or strained tomatoes
Or: Canned whole peeled tomatoes, blended and strained
Not seasoned tomato sauce and not tomato paste.
⚠️ Automatic ingredient-based detection. Always check product labels.
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