Cacciucco Alla Livornese Recipe
Ingredients
| Lobsters | 2 Pound | |
| Olive oil | 3 Tablespoon | |
| Onions | 2 Ounce, chopped | |
| Garlic | 1 Teaspoon, chopped | |
| Sage leaves | 1/2 Teaspoon, crumbled | |
| Dry white wine | 6 Tablespoon | |
| Tomato puree - 5 teaspoons, diluted | ||
| Home-made fish stock - 6 tablespoons, reduced and strained | ||
| Bay leaves | 2 | |
| Salt | 1 Teaspoon | |
| Squid | 1/2 Pound | |
| Halibut - ½ pound, cut into 2-inch serving pieces | ||
| Cod - ½ pound, cut into 2-inch serving pieces | ||
| Scallops | 1/2 Pound, sliced | |
| Parsley | 2 Tablespoon, chopped | |
| Lemon peel | 2 1/2 Teaspoon, grated | |
Directions
GETTING READY
1. Place the lobsters one at a time on their backs on a chopping board and slice off the whole tail section. Cut the tail in half lengthwise down the centre.
2. Cut the large claws from the body and separate the joints from the claws. Crack the flat underside of each claw with a sharp blow to make it easy to extract the meat later.
3. Cut off the antennae and then split the body section in half lengthwise. Remove and discard the stomach sac near the head and the long intestine attached to it. Remove and set aside the greenish-brown liver and the black caviar-like eggs.
MAKING
4. In a saucepan, heat the oil and add the onions and cook them over a moderate heat, stirring frequently, for 8 to 10 minutes, until they are lightly colored.
5. Add the garlic, sage and cook, stirring, for 1 minute longer.
6. Add wine and boil briskly over a high heat, stirring constantly, until it has reduced to about 3 tablespoons, then add the tomato puree and water, fish stock, bay leaves and salt.
7. Reduce the heat and simmer the sauce, partially covered, for 10 minutes. Add squid into the simmering sauce, cover and cook for 10 minutes.
8. Add the lobster, cover and cook for another 5 minutes. Then place the halibut, cod in the sauce, cover the pan and cook for 5 minutes.
FINALISING
9. Now, add the scallops and cook, covered again, for 5 minutes longer.
10. Into a heated serving dish, gently transfer the cooked fish and seafood, arranging them as attractively on the plate.
11. Through a fine sieve, press the liver and coral and stir them into the hot sauce. Simmer for a moment, check seasoning and ladle the sauce over the fish and seafood and sprinkle chopped parsley and grated lemon peel on top.
SERVING
12. Serve hot with garlic toast.
1. Place the lobsters one at a time on their backs on a chopping board and slice off the whole tail section. Cut the tail in half lengthwise down the centre.
2. Cut the large claws from the body and separate the joints from the claws. Crack the flat underside of each claw with a sharp blow to make it easy to extract the meat later.
3. Cut off the antennae and then split the body section in half lengthwise. Remove and discard the stomach sac near the head and the long intestine attached to it. Remove and set aside the greenish-brown liver and the black caviar-like eggs.
MAKING
4. In a saucepan, heat the oil and add the onions and cook them over a moderate heat, stirring frequently, for 8 to 10 minutes, until they are lightly colored.
5. Add the garlic, sage and cook, stirring, for 1 minute longer.
6. Add wine and boil briskly over a high heat, stirring constantly, until it has reduced to about 3 tablespoons, then add the tomato puree and water, fish stock, bay leaves and salt.
7. Reduce the heat and simmer the sauce, partially covered, for 10 minutes. Add squid into the simmering sauce, cover and cook for 10 minutes.
8. Add the lobster, cover and cook for another 5 minutes. Then place the halibut, cod in the sauce, cover the pan and cook for 5 minutes.
FINALISING
9. Now, add the scallops and cook, covered again, for 5 minutes longer.
10. Into a heated serving dish, gently transfer the cooked fish and seafood, arranging them as attractively on the plate.
11. Through a fine sieve, press the liver and coral and stir them into the hot sauce. Simmer for a moment, check seasoning and ladle the sauce over the fish and seafood and sprinkle chopped parsley and grated lemon peel on top.
SERVING
12. Serve hot with garlic toast.
Chef
