Cacciucco Livornese

Ingredients

• 1 lb mixed firm white fish (halibut, cod), cut into 2-inch chunks
• ½ lb large shrimp, peeled and deveined
• 1 lb littleneck clams, scrubbed
• 28 oz canned whole tomatoes, crushed by hand
• 4 cloves garlic, minced
• ½ tsp red pepper flakes
• 1 cup dry white wine
• 2 cups fish stock or water
• 3 tbsp olive oil
• 8 slices rustic bread (ciabatta or similar), sliced 1-inch thick

Instructions

1. 1

   Pat fish and shrimp dry with paper towels. Season lightly with salt and pepper.

2. 2

   Toast bread slices in a skillet over medium heat until golden on both sides, ~3 minutes total.

3. 3

   Remove toasted bread and set aside.

4. 4

   Heat olive oil in a large heavy pot over medium. Add minced garlic and red pepper flakes.

5. 5

   Cook garlic until fragrant, about 1 minute. Do not brown.

6. 6

   Pour in white wine. Scrape up any browned bits from the pot bottom and simmer 2 minutes.

7. 7

   Add crushed tomatoes and fish stock. Bring to a gentle simmer over medium.

8. 8

   Simmer uncovered for 10 minutes. The broth should smell fragrant and slightly reduced.

9. 9

   Add fish chunks and clams. Simmer until clams open, ~8 minutes. Discard any unopened.

10. 10

    Add shrimp. Simmer until shrimp are opaque throughout, ~3 minutes. Do not overcook.

11. 11

    Taste broth and adjust salt and pepper. The stew should taste balanced: tangy, briny, garlicky.

12. 12

    Place a slice of toasted bread in each bowl. Ladle stew and broth over the bread.

13. 13

    Drizzle each bowl with a touch of olive oil. Serve immediately while hot.

Tools you’ll need

• large heavy pot (5-quart minimum)
• skillet
• wooden spoon
• tongs
• cutting board
• chef's knife
• large ladle
• paper towels

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