Cacciucco alla Livornese - Livorno's Zesty Stewed Fish


  • 1 ½ to 2 pounds of mixed fish (see list below)
  • A half a medium onion, minced
  • 2 cloves garlic
  • A bunch of parsley, minced
  • 2 tablespoons olive oil
  • ¾ pound sliced fresh or canned plum tomatoes (if they're fresh, blanch and peel them)
  • 2 tablespoons red wine vinegar diluted in ¾ cup of water
  • + 3 more ingredients
    • Salt to taste
    • Crumbled or minced hot red pepper (about a half teaspoon, or to taste - don't overdo it)
    • Toasted Italian bread rubbed with garlic

The Fish: Whatever is in season (it needn't be expensive), for example, sole, mullet, catfish, dogfish, goby, squid, octopus, fresh shellfish (see The Joy of Cooking for treatment instructions), and shrimp. Chop the large fish, but leave the small ones whole. Procedure: Sauté the onion, parsley,...

View full recipe at SpringPad


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