If you’re a seafood lover, then there’s nothing quite like indulging in a traditional Italian seafood stew. One such dish that originates from the beautiful coastal town of Livorno in Tuscany is the Livornese Cacciucco. This flavorful and aromatic stew features a variety of fresh seafood and is sure to transport your taste buds to the shores of Italy. In this blog post, we will guide you through the steps to prepare an authentic Livornese Cacciucco in your own kitchen.

Ingredients:

  • 500 grams of assorted fresh seafood (mussels, clams, shrimp, squid, etc.)
  • 400 grams of canned chopped tomatoes
  • 2 cloves of garlic, minced
  • 1 small onion, finely chopped
  • 1 red chili pepper, deseeded and finely chopped
  • 1/4 cup of extra-virgin olive oil
  • 1/2 cup of dry white wine
  • 1 cup of fish or vegetable stock
  • A handful of fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

1. Start by cleaning and preparing the seafood. Rinse the mussels and clams thoroughly under cold water and remove any beards or sand. Peel and clean the shrimp, leaving the tails intact. Cut the squid into rings or strips, as per your preference.

2. In a large pot, heat the olive oil over medium heat. Add the minced garlic, chopped onion, and chili pepper. Sauté until the onion becomes translucent.

3. Once the onion is cooked, add the canned chopped tomatoes to the pot. Cook for a couple of minutes to let the flavors combine.

4. Pour in the white wine and allow it to simmer for a few minutes. This step will help enhance the taste of the stew.

5. Next, add the fish or vegetable stock and season the mixture with salt and pepper according to your taste. Bring the liquid to a gentle simmer.

6. Carefully add the prepared seafood to the pot. Start with the mussels and clams, followed by the squid and shrimp. Stir gently to ensure the seafood is evenly distributed.

7. Cover the pot and let the stew cook for about 10-15 minutes, or until the mussels and clams open up and the shrimp turns opaque. Discard any mussels or clams that remain closed.

8. Sprinkle the freshly chopped parsley over the stew and give it a final stir.

9. Serve the Livornese Cacciucco hot, making sure each bowl includes a generous portion of seafood and some flavorful broth. Accompany it with slices of crusty bread to soak up the delicious juices.

Enjoy this fabulous Italian seafood stew with a glass of your favorite white wine or a refreshing Limoncello for a true Mediterranean dining experience!

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