Back to Recipes

Cacciucco alla Livornese (Tuscan Fisherman’s Stew)

Chef Gina D’Orozio-Stryker
Servings

6 to 8

Prep Time

25 minutes

Cook Time

40 minutes

Cuisine

Italian

Category

Holiday & Special Occasion

A rustic Tuscan seafood stew built on a fennel, garlic and San Marzano tomato broth with a gentle kick of chili. Shrimp, halibut, lobster tails and golden king crab simmer just until tender, then the stew is ladled over garlic-rubbed ciabatta.

Ingredients

  • 1 package (1 lb.) SRF Alaskan golden king crab legs
  • 1 package (12 to 14 oz.) SRF Maine lobster tails
  • 1 package (12 oz.) SRF Northwest Pacific Halibut
  • 1 package (1 lb.) SRF Gulf shrimp
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 1 fennel bulb, diced
  • 3 cloves garlic, minced
  • 1 teaspoon red chili flakes
  • ½ cup dry white wine
  • 1 can (28 oz.) San Marzano tomatoes, crushed
  • 2 cups fish or seafood stock
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh parsley, chopped
  • 1 loaf ciabatta, sliced and rubbed with garlic

Directions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, fennel and garlic, and cook 5 to 6 minutes, until softened.
  2. Stir in the chili flakes and cook 30 seconds, until fragrant.
  3. Deglaze with the white wine and simmer until reduced by half.
  4. Add the crushed tomatoes, stock and bay leaf. Bring to a simmer and cook 20 minutes to let the flavors come together.
  5. Add the raw lobster, halibut and shrimp. Simmer gently 6 to 8 minutes, until the lobster is opaque and firm, the halibut is just opaque and the shrimp are pink and curled
  6. Add the crab legs (these are typically precooked), cover and simmer 4 to 5 minutes to heat through.
  7. Season with salt and pepper, and discard the bay leaf.
  8. Grill or toast the ciabatta slices and rub with a cut garlic clove. Ladle the cacciucco over the bread and finish with parsley.

Frequently Asked Questions

  1. What is cacciucco?

    Cacciucco alla Livornese is a rustic Tuscan fisherman’s stew made with a mix of seafood simmered in a tomato broth and served over grilled, garlic-rubbed bread.

  2. Do I need to cook the crab legs before adding them?

    Golden king crab legs are typically precooked, so they go in last. Cover and simmer 4 to 5 minutes, just to heat them through.

  3. What bread should I serve with cacciucco?

    Chef Gina ladles the stew over grilled or toasted ciabatta rubbed with a cut garlic clove. Any good-quality ciabatta works well.