The caciucco alla Livornese is a traditional dish of Tuscany which is mostly consumed in spring on Sundays.


  • 2 lbs Octopus
  • 2 lbs Squid and Cuttlefish
  • 1 lb Seafood
  • 1 lb Dogfish
  • 1 lb Redfish
  • 1.5 lbs Tomatoes
  • Tomato Sauce
  • 1.5 Glass Fish Stock
  • 1.5 Glass Extra Virgin Olive Oil
  • 5 Garlic Clove
  • Chili Pepper
  • Celery
  • Sage
  • 12 Slices Sourdough Spelt Bread


In a saucepan, heat half of oil rather large, do yourself gild three cloves of garlic, sage and pepper. Add the fish before putting the octopus, cuttlefish and squid, add the dogfish and after a few minutes, pour the fish stock and the tomato sauce diluted in a little water and cook for about 30 minutes. In a smaller pan , flavored with remaining oil chopped celery and a clove of garlic , then add the redfish , tomatoes , peeled , seeded and chopped , a bit ‘ of water and simmer for about 20 minutes .

Then decant the contents into the pan just big and mollusks are almost cooked, add the shellfish chosen and after 2-3 minutes withdrawn.

Toast the slices of bread, rub with the remaining garlic clove, place them all around the platter and pour the fish soup at the center.