Did you watch the BBC series Italy Unpacked where Giorgio Locatelli and Andrew Graham-Dixon travel together around Italy, looking at gorgeous Italian art and eating gorgeous Italian food (their first series together was Sicily Unpacked)? Yeah, two of my favourite activities, together at last. On one recent programme, they traveled to Livorno, on the coast of Tuscany, and there Locatelli cooked an incredible looking fish stew from that city. The video clip where Locatelli cooks this cacciucco can be seen here. You can see why I suddenly felt the need to make one of these fish stews the next day.

The story goes that you want at least five different types of fishes in this stew, one for each ‘C’ in the word ‘cacciucco’; Locatelli mentioned 17 in the programme but this seems a bit over the top for just two or four people! Use as many as you can get – it’ll still taste great with just two or three different types of seafood. After referring again to the video and then to online recipes, I came up with the recipe below. It’s super easy; it’s only a bit of a pain getting the variety of fish unless you have a great fishmonger nearby.

Cacciucco

Cephalopods are first cooked in a base of wine, tomato and fish broth and after their long stewing, the fishes then spend a grand total of five to ten minutes in their delicious bath to ensure that they’re not overcooked. The finished dish is full of flavour and would make a great dinner party dish as it’s quite the showstopper coming to the table. Do make sure to serve it with lots of bread to soak up the lovely broth.

Cacciucco
serves 4.

2 tbsps olive oil
1 red onion, chopped
1 clove garlic, minced
2 large pinches of dried chilli flakes
3 tbsps tomato paste
about a glass of red wine

1 large squid, cleaned and cut into pieces
a handful of whole prawns
assorted other fishes – I used a chunk of monkfish, the tail end of some pollack, a couple of jacks (excellent) and a small red snapper

Fishes

For fish stock:
1 onion, cut in large chunks
1 carrot, cut in large chunks
1 bay leaf
parsley stems
fish trimmings
(or 1-2 cups fish stock)

For serving:
thick slices of a good white bread (a baguette will do)
a large clove of garlic
chopped fresh parsley (optional)

First, make your fish stock. I include a quick recipe for it here but if you’ve already got fish stock, by all means, please use it! In a pot, place your onion, bay leaf, parsley stems and fish trimmings (I used trimmings from the fish I was going to use in my cacciucco and the prawn heads). Pour over about 2-3 cups water and bring it to a boil. Lower the heat and simmer for about 20 minutes. Set aside.

In a large saute pan, heat the olive oil over medium heat. Add the onion and cook until translucent. Add the garlic and chilli flakes and continue stirring for another minute. Add the squid and saute for a minute or two. Add the tomato paste and fry until it darkens slightly. Pour in the wine and let it bubble way for a bit for the alcohol to dissipate. Pour in the fish stock (I used about 2 cups) and bring to boil. Reduce the heat, cover the pan, and let simmer away for 45 minutes.

After 45 minutes are up, it’s time to cook the fish! Place in the whole and larger meatier fishes first, let them have a little time in there, and add the rest of the fishes/prawns in stages. When everything is just cooked, turn off the heat.

Cacciucco Bubbling Away

Toast the bread and rub both sides with the garlic. Lay in a single layer in a serving dish. Carefully pile up the seafood onto the bread and spoon over the broth, making sure all that bread is soaked. Sprinkle with parsley if you have it.

Toasted Bread with Garlic

Serve with more of the broth on the side (dunking extra bread in it is so good).

Cacciucco

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