Livorno Cioppino
Livorno — Mother recipe · ar de en es fr it ja pt ru zh
This rich and authentic cioppino draws inspiration from the seafaring traditions of Livorno, offering a burst of sea flavors.
⏱️ 15 min prep + 30 min cottura · 4 porzioni · media
Ingredients
- 400g peeled shrimp
- 300g live clams
- 200g linguine pasta
- 1 kg of various types of fish in pieces (e.g., cod, sea bream)
- 2 cloves of garlic
- 4 dried tomatoes
- 3 red onions
- olive oil
- fresh parsley
- local aromatic herbs (basil, thyme)
- salt and pepper
Method
- Blanch the dried tomatoes for 5 minutes and then squeeze out excess water.
- Chop finely the garlic, red onions, and aromatic herbs.
- In a large pot, poach the fish pieces in salted water until cooked (about 10 minutes), then drain and set aside.
- In the same pot with some olive oil, sauté the garlic and red onions until soft.
- Add the blanched dried tomatoes and cook for 2 minutes, then add the poached fish and other shellfish (except shrimp).
- Cook over medium-high heat for about 5-7 minutes until the other shellfish are open.
- Stir in the cooked spaghetti into the cioppino, mix well, and serve with fresh parsley.
The story
Cioppino is a fish stew that originated in the San Francisco Bay Area of the United States. This recipe adds an Italian twist with ingredients and techniques typical of the port city of Livorno.
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