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Cacciucco alla Livornese

" Fish soup can be a stunning meal in itself with a variety of fish. You may use anything from sole, founder, turbot, and brill to red or gray mullet, bass, cold hake and salmon. Simple and beautiful and delicate of flavor."


5 lbs assorted fish-fillets, steaks and whole fish
4 garlic cloves, finely chopped
2 fresh red chilies, seeded
4 tablespoons extra virgin olive oil
3 lbs tomatoes, peeled and chopped
bottle of dry white wine
3-4 teaspoons sugar
salt and pepper to taste
6 tablespoons chopped flat leafed parsley
8 slices toasted bread to accompany


Clean and wash fish. Cut larger fishes and leave smaller ones whole. Using fish steaks easier to cook and serve.
In large pan, fry the garlic and chilies in the oil until garlic begins to color. Add tomatoes, cook 10 minutes, then add wine, sugar, salt and pepper to your taste; simmer 30 minutes. Put in fish and poach 6-20 minutes (timing will depend on type and thickness of fish). May need to use two pans. Alternatively you can transfer tomato and wine stock to a large casserole, put fish and cook it in the oven covered with foil.
Serve in bowls (remove chilies), sprinkled with chopped parsley accompanied by toasted bread.

Nutritional Information Per Serving

no nutrition information available