Classic Fish Stew from Livorno

Soups

Classic Fish Stew from Livorno

Chef's Note: This dish originated with fishermen in Livorno; they sold the best of their catch and used what was left over and unwanted at day's end to make fish stew. A variety offish went into the pot, including squid, monkfish, and cod. Tradition dictates that at least five different types of fish be used, one for each of the Cs in the word cacciucco, which means mixture. In this preparation start by adding the fish that takes the longest to cook. Make sure all the fish is cut the same size for even cooking. From start to finish the stew should take about 25 minutes and is even better the next day. Crackling, crusty bread and a crisp salad make the meal both wholesome and complete. This stew is usually cooked in an earthenware pot atop the stove. Use your heaviest pot.

• 1 large onion, peeled and coarsely chopped
• 3 cloves garlic, peeled
• 1/4 cup parsley leaves
• 8 basil leaves
• 1/4 cup California Olive Ranch extra-virgin olive oil
• 1/2 teaspoon hot red pepper flakes
• 2/3 cup dry white wine
• 2 cups plum tomatoes, peeled and diced
• 1 cup clam juice, fish bouillon, or water
• 1/2 teaspoon fine sea salt or more to taste
• 1/2 pound cleaned squid, cut into 1-inch rings
• 1/2 pound swordfish, skinned and cut into 1-inch chunks
• 1/2 pound medium shrimp (about 13), shelled
• 1/4 pound sea scallops
• 1/4 pound monkfish, cut into 1-inch pieces
• 2 tablespoons fresh lemon juice
• 8 toasted bread slices

In a food processor or by hand, mince the onion, garlic, parsley, and basil together. Heat the oil in a heavy-duty pot and stir in the minced onion mixture. Cook over low heat until the ingredients soften, then stir in the pepper flakes and cook 1 minute longer.

Raise the heat to high, pour in the wine, and allow most of it to evaporate. Lower the heat and stir in the tomatoes, clam juice, and salt. When bubbles just begin to appear on the sides of the pot, begin adding the fish pieces in the order given, allowing the squid to cook for 5 minutes before adding the swordfish. Cook just until the fish turns opaque or whitish and flakes easily with a fork and the shrimp have turned pink. Stir in the lemon juice and correct the salt if necessary.

Ladle the soup over the bread slices and serve piping hot.

Recipe credit: Ciao Italia in Tuscany (St. Martin's Press, 2003), by Mary Ann Esposito.

Reprinted with permission from the publisher.

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