Recipe of Cacciucco alla Livornese


As we know, Italy is full of recipes and tradition. The recipe we’re going to propose you today, is a fish recipe. The tradition wants there to be a type of fish for every “C” in the word Caciucco.

How this recipe is made?

The recipe is the spirit of Livorno’s City. This dish has got more than 500 years because it’s one of the most old-school italian dishes. So, this dish was prepared to avoid away fish. We suggestive of the original recipe, but you can change it as you like. By the way let’s see what infredients needed to cook it. Time preparation is about 2 hours, and this ingredients are for 6 person.

1 lb. Tub gurnard

2 lb. Scorpionfish

1 lb.goatfish

1 lb. Cuttlefish

10 oz. Rockfish

8 oz. Angler

7 oz. Smooth-hound

7 oz. Octopus

6 thick slices of bread

6 shrimp

1 onion, 1 carrot, 1 celery stalk

2 lb. Tomatoes

1 cup dry white wine

And parsley, garlic, fresh chilli pepper, salt, extra virgine olive oil


First of all, you have to fillet the scorpionfish, tub gurnards and even the goatfish, only if you want. So remove bones from fillets. Now it’s more important to clean octopus, cuttlefish and shrimp. But it’s time to chop celery, carrot and onion. Lightly fry them with 4 or five tbsp of olive oil. After this, add the chopped cuttlefish, octopus, and set aside. Simmer for 20 minutes, then don’t forget to remove octopus and cuttlefish. So It’s time to add tomatoes, fish scraps, chilli pepper, the goatfish and even the rockfish for this recipe.

Amatriciana sauce in cooking pot: an italian specialty

It’s time to lunch

it for about 30 minutes and when it’s necessary, add a little bit of water. Add tub gurnards, shrimps, smoothhound, angler because they will cook in only 5 minutes. The recipe is almost fineshed. You only have to add parsley, toast bread slices and flavor them with garlic. Put the soup into the bowl and place in it, a bread slice.


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