Livornese Five-Fish Red Wine Stew — Cacciucco alla Livornese
The Livornese five-fish stew built on a base of red wine, sage, and chilli, layered with octopus first then firmer fish then shellfish so each cooks to its own texture, ladled over garlic-rubbed bread to soak the deep red broth.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop 200g onion, 60g carrot, 60g celery. Dice garlic into 10 slices. Cut 200g octopus into 3cm pieces, monkfish into 4 medallions. Scrub and debeard 200g mussels. Devein 120g prawns. Slice bread and grill until golden. Have all ingredients measured and within reach.
Saute
Heat 0.5 cup olive oil in a large heavy pot over medium heat 1 minute. Add onion, carrot, celery; cook 8–10 minutes stirring occasionally until soft and lightly golden. Add garlic slices, chilli flakes, sage, bay leaves; cook 2 minutes until garlic turns pale gold and chilli blooms.
Build 1
Add octopus pieces, stir to coat in oil, cook 5 minutes until octopus edges turn pink-grey. Pour in 300ml red wine; bring to vigorous simmer 4–5 minutes until reduced by half, scraping the pot base.
Simmer
Add 600g tomato passata, 400ml warm fish stock, and 0.5 tsp salt. Bring to bare simmer, cover loosely, cook on low heat 35–40 minutes stirring gently every 10 minutes, until octopus is tender when pierced. Broth should be deep red and glossy.
Build 2
Lay monkfish medallions in a single layer without stirring. Cover, simmer 5 minutes. Scatter mussels and prawns over the top. Cover, cook 4 minutes until mussels open and prawns turn pink. Discard any unopened mussels.
Plate
Rub grilled bread with halved garlic clove, place in warm wide bowls. Ladle cacciucco over bread, ensuring each fish type is represented. Scatter parsley, drizzle with 1 tsp extra virgin olive oil per bowl, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.