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Livornese Fish Stew

AT

By

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 15, 2026

Updated on April 16, 2026

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A rich and flavorful stew featuring locally sourced fish such as scorpionfish, octopus, squid, and mussels.

Experience the authentic taste of Livorno with this traditional dish. Each bite offers a harmonious blend of seafood in a rich broth, reflecting the coastal flavors of Italy's Tuscany region.

Capolavoro Score 4.9/5 · 24 votes
Livornese Fish Stew

Ingredients

Ingredients

  • 0.85 kg Scorpionfish
  • 0.75 kg Monkfish
  • 0.65 kg Octopus
  • 450 g Squid
  • 0.4 kg Norway lobsters
  • 300 g Cuttlefish
  • 1 kg Mussels
  • 1 garlic
  • 1 yellow onion
  • 1 Celery
  • 1 Cayenne pepper
  • 200 g whole tomatoes with juice
  • 50 ml oil
  • Salt
  • Scorpionfish trimmings
  • Norway lobster trimmings
  • Monkfish trimmings
  • 200 g Bread

for initial mix

  • 100 ml White Wine
  • 5 Parsley
  • 5 black pepper

for later step

  • 1 Parsley
  • 80 ml White Wine
  • 2 Water

Instructions

  1. 1

    To prepare the Livornese fish stew, start by cleaning the fish and shellfish: mussels, octopus, squid, cuttlefish, monkfish, scorpionfish, and Norway lobsters.

  2. 2

    Clean the mussels by washing them under running water, removing barnacles and detaching the byssus. Cook in a saucepan over high heat for 2 minutes or until they open; shuck and set aside some whole mussels.

  3. 3

    Clean the octopus according to instructions, then chop the tentacles. Clean cuttlefish, detach head and tentacles from mantle, wash well, remove cartilage pen and ink sac, and chop.

Ago's Notes

  • Adjust the salt according to the salt content of the canned tomatoes.

Embrace the essence of the sea as you savor every moment of this exquisite and simple recipe. Enjoy the depth and complexity of Livornese Fish Stew!

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