Cacciucco alla Livornese

Cacciucco alla Livornese is a hearty, flavorful seafood stew from Livorno, Italy, traditionally made with a variety of fish and shellfish. This kosher version is crafted to maintain the dish's essence while adhering to dietary laws, featuring a rich tomato base and aromatic herbs.

Ingredients

• Olive oil - 3 tablespoons
• Garlic - 3 cloves, minced
• Shallots - 2, finely chopped
• Crushed red pepper flakes - 1/2 teaspoon
• Tomatoes - 400 grams, crushed (canned or fresh)
• Fish stock - 500 ml
• Dry white wine - 150 ml
• Parsley - 2 tablespoons, chopped
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Firm white fish (e.g., cod) - 200 grams, cut into chunks
• Shrimp - 150 grams, peeled and deveined
• Mussels - 200 grams, cleaned
• Calamari - 100 grams, sliced
• Crusty bread - 2 slices, for serving

Steps

1. In a large pot, heat the olive oil over medium heat. Add minced garlic and chopped shallots and sauté until translucent, about 3-4 minutes.
2. Stir in the crushed red pepper flakes and cook for an additional minute, then add the crushed tomatoes, fish stock, and white wine. Bring to a simmer.
3. Add the bay leaf, chopped parsley, salt, and black pepper. Simmer for 10 minutes to allow the flavors to meld.
4. Carefully add the firm white fish and calamari to the pot. Simmer for another 5 minutes.
5. Add the shrimp and mussels, cover the pot, and cook for an additional 5-7 minutes, or until the mussels open and the shrimp turn pink.
6. Remove the bay leaf, adjust seasoning if necessary, and serve hot with crusty bread on the side.

Nutrition

• Calories: 380
• Protein: 30 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from seafood for heart health.
• High in protein, making it a satisfying meal.

Tags