Cacciucco alla Livornese

Ingredients

This base recipe yields 2 servings and can be scaled for coastal seafood specials, refined rustic plating, or premium fish station production.

• 2 oz Manila clams
• 2 oz PEI mussels
• 1 oz black tiger shrimp
• 1 oz cod filet
• 1 oz orange roughy filet
• 1 U10 scallop
• 1 cleaned calamari
• 2 celery stalks
• 1 jumbo carrot
• 1 jumbo onion
• 2 garlic cloves
• 1 glass white wine
• 2 oz fish fumet
• 1 tbsp tomato paste
• 1/2 bunch Italian parsley
• 1/2 can Italian tomatoes
• 3 oz olive oil
• 2 slices Tuscan bread

Method

1. Sauté onion, celery, carrot, and garlic in olive oil until golden.
2. Add tomato paste, white wine, fish fumet, and blended tomatoes, then simmer for 30 minutes to develop depth.
3. Pan-sear cod and orange roughy, then add them to the base.
4. Add mussels and clams, cover, and cook until the shells open.
5. Add shrimp, calamari, and scallops to finish gently in the broth.
6. Toast Tuscan bread, rub with garlic, and serve with the stew.