Cacciucco alla Livornese (Tuscan Mixed Fish and Seafood Stew)
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Ingredients
- 30 ml olive oil
- 100 g onion, finely chopped
- 3 garlic cloves
- 1 tsp dried chilli flakes
- 400 g tinned chopped tomatoes
- 400 ml fish stock
- 100 ml dry white wine
- 300 g hake fillets
- 200 g raw king prawns, peeled
- 200 g cleaned squid rings
- 300 g fresh mussels, scrubbed and debearded
- 150 g day-old crusty bread
Nutrition (per serving)
- Calories
- 388 kcal
- Protein
- 37.7 g
- Carbohydrate
- 27.4 g
- of which sugars
- 5.9 g
- Fat
- 11.1 g
- of which saturates
- 1.9 g
- Fibre
- 2.6 g
- Salt
- 1.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large, deep pan over a medium heat, add the onion and cook for 6 minutes until soft. Add the garlic and chilli flakes and cook for 1 minute.
- 2
Add the chopped tomatoes, fish stock and white wine, bring to a simmer and cook for 10 minutes.
- 3
Cut the hake into chunks, add to the pan with the squid rings, and simmer for 3 minutes.
- 4
Add the prawns and mussels, cover and cook for a further 4-5 minutes, until the mussels have opened, the prawns are pink and opaque, and the fish flakes easily. Discard any mussels that remain closed.
- 5
Toast the crusty bread.
- 6
Ladle the stew into bowls and serve with the toasted bread.
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