Dinner · 70 min · italian

Cacciucco alla Livornese

Mixed fish and shellfish does the heavy lifting here, with crushed tomatoes rounding it out. An Italian dinner that takes 70 minutes, start to finish.

Ingredients

• 3 lb Mixed fish and shellfish
• 2 cups Crushed tomatoes
• 5 cloves Garlic
• 1 cup Dry red wine
• 3 cups Fish stock
• 1/2 tsp Peperoncino
• 1/2 cup Fresh parsley
• 6 slices Tuscan bread
• 1/4 cup Olive oil

Steps

1. Sizzle the sliced garlic and peperoncino in olive oil 1 minute. Add the tomatoes and red wine and simmer 15 minutes into a dark, bold base — cacciucco is deeper and darker than its Ligurian cousins.
2. Add the stock and bring to a strong simmer. Season assertively.
3. Add the firm fish first, then after 5 minutes the shellfish. Cover 5 minutes until everything opens and flakes. Discard any shellfish that stay shut.
4. Toast the bread, rub with garlic, and set in deep bowls.
5. Ladle the stew over the bread so it drinks the broth.
6. Finish with parsley and olive oil. Five kinds of fish minimum, tradition says — one for each c in cacciucco.

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