Livornese Fish Soup
Soup
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
60 Min
Description
This Livornese fish soup, known as Cacciucco, is a true treasure of Tuscan cuisine. Rich in flavors and aromas of the sea, it is perfect for warming up autumn and winter evenings. Prepared with a variety of very fresh fish and seafood, including prawns, scampi, red mullet, mussels, dogfish and cuttlefish, this soup is an explosion of taste. The spicy touch of chili pepper and aromatic herbs such as sage and parsley make it irresistible. Served with slices of toasted Tuscan bread, it is a single dish that will win over all your guests. Ideal for a special dinner or a Sunday family lunch.
Ingredients (22 ingredients)
-
150 g prawns
-
150 g scampi
-
2 piece red mullet
-
500 g mussels
-
1 trancio monkfish tail
-
1 trancio dogfish
-
1 piece cuttlefish
-
200 g small squid
-
1 piece muscardin
-
1 piece onions
-
1 piece carrots
-
1 coste celery
-
1 piece chili pepper
-
1 clove garlic
-
200 ml red wine
-
500 g tomato puree
-
extra virgin olive oil
-
sage
-
parsley
-
water
-
8 fette Tuscan bread
-
parsley
Preparation (12 steps)
Preparation of the fish stock
Remove the heads of the prawns and scampi and set aside. Cut the heads off the red mullet with a knife and lightly scrape the bodies with the blade. Insert the heads of the prawns, scampi and red mullet into the Mixtopf.
Sauté the heads and prepare the broth
Add 20 ml of extra virgin olive oil, a pinch of chopped parsley, a pinch of chopped sage and a clove of garlic in the Mixtopf. Sauté for 3 Min./120°C/Stufe 1. Add 500 ml of water and cook for 25 Min./100°C/Stufe 1 to obtain a fish stock.
Filter the stock
Filter the fish stock into a bowl and set aside. Clean the Mixtopf.
Preparation of the sautéed ingredients
Cut the dogfish, monkfish tail and red mullet bodies into not too small pieces. Slice the cuttlefish, small squid and muscardin into strips. Insert 1 onion, 1 carrot and 1 stalk of celery into the Mixtopf and chop for 5 Sek./Stufe 5.
Sauté the vegetables
Add 30 ml of extra virgin olive oil, 1 clove of garlic and 1 chili pepper in the Mixtopf. Sauté for 5 Min./120°C/Stufe 1.
Deglaze with wine
Add 200 ml of red wine in the Mixtopf and cook for 3 Min./100°C/Stufe 1, without the measuring cup, to evaporate the alcoholic part.
Add the tomato puree and the stock
Add 500 g of tomato puree and the filtered fish stock in the Mixtopf. Cook for 10 Min./100°C/Stufe 1.
Cooking the muscardin
Add 1 muscardin in the Mixtopf and cook for 20 Min./100°C/Stufe 1.
Adding cuttlefish and squid
Add 200 g of small squid and 1 cuttlefish in the Mixtopf and cook for 10 Min./100°C/Stufe 1.
Cooking the fish
Add 1 slice of dogfish and 1 slice of monkfish tail in the Mixtopf and cook for 10 Min./100°C/Stufe 1.
Final addition of prawns, scampi and mussels
Add 150 g of prawns, 150 g of scampi and 500 g of mussels in the Mixtopf and cook for 5 Min./100°C/Stufe 1.
Plating
Plate the soup, draining it slightly, and serve with fresh chopped parsley and slices of lightly toasted Tuscan bread.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Chiara Gallo
2
Rezepte
0
Kochbücher
Allergens
- Crustaceans
- Fish
- Celery
- Molluscs
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
