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Cacciucco
Livornese Fish Soup
Preparation info
- For
6
- Difficulty
Easy
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
Every town on the coast of Italy claims a fish soup or stew. In Liguria it is called buridda and in neighbouring Tuscany, cacciucco, where it is the speciality of the town of Livorno. They are very similar dishes using the freshest of fish locally caught.
Ingredients
500 g 1 lb 500 g 1
Method
First clean and prepare the fish and shellfish. Set aside the good pieces. To make the stock, put the fish trimmings, such as heads and tails, in a large pan with the onion, carrots, celery, fennel, bay leaves and peppercorns. Add enough water to cover and then simmer very gently for 20 minutes.
Meanwhile heat a layer of olive oil in a large pan, add the pieces of white fish, octopus an