Cacciucco Livornese

Leghorn Fish Stew

Preparation info

    • Difficulty

      Easy

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

Method

This is a real fish stew, in which the fish, molluscs and crustaceans loom larger than the broth. There are many ways of preparing it – all the more since the domain of Cacciucco extends some way north and south of Livorno. The variety of recipes was personified for me by a group of T