Fish soup, Livorno style (Cacciucco alla Livornese) from Tuscany: The Beautiful Cookbook: Authentic Recipes from the Provinces of Tuscany by Lorenza De'Medici

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for fish and shellfish suggestions.

  • twoyolks on January 01, 2021

    This was amazing. I did modify the recipe a little. I used some light fish stock in place of the water. I used squid which I added first and simmered for 30 minutes. I then added cod and let it cook close to through. And then added peeled shrimp and scallops and cooked briefly. Altogether, a great soup.

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