Cacciucco Livornese

Cacciucco Livornese is a traditional Tuscan fish stew that combines a variety of seafood in a rich tomato broth, perfect for a hearty and satisfying lunch. This paleo-friendly version maintains the authentic flavors while excluding grains and legumes.

Ingredients

• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Tomatoes - 400 grams, chopped (canned or fresh)
• Fish stock - 500 ml
• White fish (such as cod or haddock) - 200 grams, cut into chunks
• Shrimp - 150 grams, peeled and deveined
• Mussels - 150 grams, cleaned
• Parsley - 2 tablespoons, chopped
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste
• Pepper - to taste
• Lemon - 1, for serving

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the minced garlic, diced onion, carrot, and celery, and sauté for about 5-7 minutes until the vegetables are soft.
3. Stir in the chopped tomatoes and cook for another 5 minutes, allowing the flavors to meld.
4. Pour in the fish stock and bring the mixture to a gentle simmer.
5. Add the white fish chunks and red pepper flakes. Simmer for 10 minutes.
6. Next, add the shrimp and mussels, cover the pot, and cook for an additional 5-7 minutes until the mussels open and the shrimp are cooked through.
7. Season the stew with salt and pepper to taste, and stir in the chopped parsley.
8. Serve hot with a wedge of lemon on the side.

Nutrition

• Calories: 380
• Protein: 40 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from seafood, promoting heart health.
• High in protein, aiding in muscle repair and growth.

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