3. Cook the seafood and fish
Add the squid (or cuttlefish) and cook for another 15 minutes. Then add the soup fish and simmer for 15–20 minutes until tender. Finally, add the mussels and clams—cover the pot and cook until they open. Discard any unopened shells. 🦑🐟🦪
4. Prepare the bread
Toast the bread slices and rub them with the remaining garlic cloves. Place one slice in each deep plate. 🍞🧄
5. Serve the Cacciucco
Ladle the hot stew over the garlic-rubbed bread. Garnish generously with chopped parsley. Serve immediately with a glass of red wine. 🌿🍷
💡 Tips:
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Fish Choice: Use rockfish or local white fish for a rich, authentic flavor. 🐠
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Bread: Stale, rustic bread absorbs the flavorful broth perfectly. 🍞
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Heat Level: Adjust chili to taste—use more for a spicy kick or leave it whole for a milder stew. 🌶️
Cacciucco alla Livornese is a true taste of the Tuscan sea—rustic, bold, and full of tradition. Perfect for cozy dinners with a glass of hearty red wine! 🍷🌊
