Cacciucco

Cacciucco is an Italian fish stew consisting of several different types of fish and shellfish cooked in wine, tomatoes, and chili pepper. Similar fish stews are popular all the way up and down the Tyrrhenian Sea, but Cacciucco is specific to the port city of Livorno.

Cacciucco

Ingredients

• 1 or 1 1/2 KG of Shellfish
• 1 big Onion
• 2 cloves garlic
• A bunch of parsley or Spinach
• 2 tablespoons olive oil
• 3/4 KG sliced fresh or canned plum tomatoes (if they're fresh, blanch and peel them)
• 2 tablespoons red wine vinegar diluted in 3/4 cup of water
• Salt to taste
• Crumbled or minced hot red pepper
• Toasted Italian bread rubbed with garlic

Method

• Chopped the Onion, Parsley and garlic.
• Saute them in Olive Oil in a deep bottomed pot.
• Stir in the chopped tomatoes with red pepper.
• When tomatoes are done stir in the water and vinegar.
• Simmer for a few minutes and then remove the stew.
• Blend the sauce and return it to the fire with the fish and if we needed sprinkle another tablespoon or two of olive oil into the pot.
• Keep it for simmer for 10 to 15 mintues.  Meanwhile toast several slices of bread and rub them with a crushed clove of garlic.
• Once the fish is ready keep the toasted bread and ladle the Cacciucco over them and serve.