livorno fish stew

Livorno Fish Stew

A simplified version of the famous Livorno fish stew from Tuscany adapted for two people

Course Main Course, Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2


  • 8 clams in shells
  • 8 mussels in shells
  • 4 ounces cod or any other firm white sea-fish
  • 4 shell on green prawns
  • 4 squid tubes
  • 1 red chilli
  • 2 cloves garlic
  • 4-5 plum tomatoes skinned and chopped
  • 1 stick of celery
  • half an onion
  • 1 carrot
  • 1 glass of white wine
  • 2 tablespoons olive oil
  • 2 slices rustic style bread
  • handful of flat leaved parsley


  1. Clean the squid and cut into rings, cut the cod into 2 inch chunks.
  2. Dice the onion, celery and carrot finely and then stew in the olive oil for 10 minutes or so in a large casserole until the onion is transparent. Now add the tomato, wine, chili and most of the parsley. Reduce down for 20 minutes then zap with a hand blender.
  3. While the sauce is reducing down soak the shellfish other than prawns in cold water and then put them in a microwave proof bowl with a little water and cook in the microwave for 3-4 minutes till the shells open. Discard any that don’t open.
  4. Add the squid, prawns and cod to the tomato mix and cook for 5 minutes or so, then add the shellfish and warm through.
  5. Toast the bread and place in two bowls, crush the garlic and spread over the toast.
  6. Serve the fish stew spooned over the bread, check the seasoning and add salt and pepper as necessary, garnish with a few sprigs of parsley and enjoy.