Recipe Cacciucco Alla Livornese

Caciucco Livornese – Lucarelli Public Domain


300 gr gurnard ( broth fish, gallinella)
900 gr octopus (polpo)
750 gr cuttlefish (seppia)
600 gr tattler (totano)
Six prawns (scampi) 400 gr smoothhound (Palombo)
Six big shrimps (gamberi)
300 gr clams
300 gr mussels (cozze)

How to make Caciucco alla Livornese:

Make the broth: boil the gurnard with carrots, celery onion, and salt, then pass it in a vegetable mill—Brown in oil in a big casserole, plenty of garlic, parsley, and hot pepper. Add octopus, cuttlefish, tattlers, and clams and cook for 20 minutes (adding the fish broth when necessary Add some tomatoes and shrimp, mussels, prawns, cook for other10 minutes. Serve with bread slices.

Serves 6 – Recipe by chef Ignazio

Regional recipe from Tuscany.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at