Cacciucco alla Livornese (Tuscan Five-Fish Stew with Garlic Toast)

Steps

1. Step 1

   Put the clams in a bowl of cold salted water for 20 minutes to spit out sand, then lift them out and rinse. Discard any clams or mussels that are cracked or stay open when tapped. Pat the fish, squid and shrimp dry and keep everything cold until you need it.

   20 min

   • 1 lb firm white fish fillet such as cod, monkfish or halibut
   • 1/2 lb cleaned squid
   • 1/2 lb large shrimp
   • 1 lb mussels
   • 1 lb small clams
2. Step 2

   Heat the 1/4 cup olive oil in a large wide pot over medium heat. Add the onion and celery and cook, stirring now and then, until soft and translucent, about 8 minutes. Add the 4 sliced garlic cloves and the red pepper flakes and cook 1 minute more, until fragrant but not browned.

   10 min

   • 1/4 cup extra-virgin olive oil
   • 1 small onion
   • 1 celery stalk
   • 4 cloves garlic
   • 1 tsp red pepper flakes
3. Step 3

   Stir in the tomato paste and cook 1 minute, until it darkens slightly. Add the squid rings and tentacles and stir to coat. Pour in the red wine, turn the heat to medium-high and simmer until the smell of alcohol is gone and the liquid has reduced by about half, 4 to 5 minutes.

   6 min

   • 2 tbsp tomato paste
   • 1 cup dry red wine
   • 1/2 lb cleaned squid
4. Step 4

   Add the crushed tomatoes with their juice, the fish stock and the bay leaf. Season with a good pinch of salt and some black pepper. Bring to a gentle simmer, partly cover, and cook until the broth tastes rich and the squid is tender, 30 minutes. It should be loose and soupy; add a splash of water if it reduces too far.

   30 min, hands-off

   • 1 can whole peeled tomatoes (28 oz)
   • 2 cups fish stock or water
   • 1 bay leaf
   • salt
   • black pepper
5. Step 5

   While the broth simmers, heat the oven to 400°F. Brush the bread slices on both sides with the 2 tbsp olive oil, lay them on a baking sheet and bake until crisp and golden at the edges, about 10 minutes. Rub one side of each hot slice with a whole garlic clove.

   10 min · 400°F

   • 2 cloves garlic
   • 8 slices rustic country bread
   • 2 tbsp extra-virgin olive oil
6. Step 6

   Taste the broth and add salt if it needs it. Raise the heat so the broth bubbles steadily, then add the clams and mussels. Cover and cook until the shells open, 4 to 5 minutes, discarding any that stay shut.

   5 min

   • 1 lb mussels
   • 1 lb small clams
7. Step 7

   Lay the fish chunks on top of the stew in a single layer, cover, and cook 3 minutes. Add the shrimp, cover again, and cook until the shrimp are pink and the fish flakes when nudged with a fork, 2 to 3 minutes more. Don't stir hard from here on, or the fish will break apart. Turn off the heat and stir in the parsley.

   6 min

   • 3 tbsp flat-leaf parsley
   • 1 lb firm white fish fillet such as cod, monkfish or halibut
   • 1/2 lb large shrimp
8. Step 8

   Put 2 slices of garlic toast in the bottom of each wide bowl. Ladle the seafood and plenty of broth over the top and serve right away, with a spoon and a bowl for the shells.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026