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Cacciuco alla Livornese

Cacciuco alla Livornese
Cacciuco alla Livornese might be just the main course you are searching for. One portion of this dish contains roughly 45g of protein, 18g of fat, and a total of 512 calories. This recipe serves 8. This recipe covers 38% of your daily requirements of vitamins and minerals. If you have olive oil, garlic cloves, wine, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

1
Clean and scale (if necessary) all the seafood. Check the calamari for any cartilege and cut into 1-inch pieces.
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2
Pour 1 tablespoon olive oil in a medium-sized saucepan with a lid.
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Olive OilOlive Oil
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3
Heat over a medium-high flame until hot but not smoking.
4
Add the mussels and cover, steaming until the mussels open, about 5 minutes.
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MusselsMussels
5
Remove the mussels, reserving the juices left behind in the pan.
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6
In a 12 to 14-inch saute pan, add the remaining oil and heat over a hot flame until hot but not smoking.
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7
Add the sliced garlic, parsley, celery, onion, and chili pepper. Cook until the garlic softens and turns a light golden brown, about 5 minutes.
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8
Add the wine and let it boil and evaporate.
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WineWine
9
Add the chopped tomatoes, salt to taste and continue cooking, stirring occasionally, for about 5 minutes.
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SaltSalt
10
Add 2 cups water, reserved mussel juices and the remaining fish (as whole) and bring to a boil.
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FishFish
11
Let the mixture cook at a bare boil, uncovered, until the fish is opaque and flaky, about 20 minutes.
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FishFish
12
Remove the fish from the pan place in a wide flat soup tureen and set aside in a warm place.
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13
Bring the liquid to a boil over high heat, add the shrimp then lower the heat and let simmer until the prawns are opaque, about 3 minutes.
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14
Add the calamari, and the shucked mussels and let simmer until all the calamari is just cooked through, about 2 minutes more.
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MusselsMussels
15
Cut the remaining garlic clove in half, and use the cut end to rub the toasted bread, imparting a garlic flavor. Discard the garlic clove.
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Dry Seasoning RubDry Seasoning Rub
16
Serve the soup hot in warmed soup bowls with the garlic-rubbed toast on the side.
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ToastToast
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BowlBowl
DifficultyExpert
Ready In1 h
Servings8
Health Score45
Dairy Free
DietsDairy FreePescatarian
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