RECIPE: Episode 4: Birth of a Dish | Cacciucco alla Livornese
Serves 6
½ cup olive oil 1 onion, finely diced 4 cloves garlic, thinly sliced 1 whole octopus, head removed, tentacles cut into 1 1/2 to 2 inch pieces 1 cup red wine 1 tablespoon tomato paste 4 cups crushed tomatoes 1 teaspoon chili flakes 1/2 pound large shrimp or crayfish 1 pound white fish (halibut, striped bass, monkfish, etc.), cut into 2 inch pieces 1/2 pound calamari – body cut into rings and tentacles cut into 1 1/2 to 2 inch pieces 1 pound mussels, cleaned fine sea salt and freshly ground black pepper 6 thick slices of crusty white bread 1 clove garlic olive oil ¼ cup chopped parsley When the octopus is tender add the shrimp and cook for 3 minutes, then add the fish, calamari and mussels and cook until the mussel have all opened, about 5 minutes. Meanwhile, toast the slices of bread and rub with the garlic clove. When the mussels have opened, season the cacciucco with salt and pepper and divide the stew into 6 bowls. Drizzle a little olive oil over the stew, garnish with chopped parsley and serve with the garlic toasts. You must login or register to comment.  
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