Traditional Greek Shrimp Saganaki pairs sweet shrimp with salty feta cheese. The result is a balanced dish with a delicious flavor profile. This recipe is versatile, so serve it as a main course or as an appetizer. Just make sure to serve it with a crusty bread to mop up all that savory sauce. Kalí̱…
Seafood
Cacciucco alla Livornese
Cacciucco is an Italian fish stew from the Tuscany region of Italy specifically the port city of Livorno. The stew originated as a staple dish for the fishermen of the region and was made with whatever catch they could not sell.
Traditionally cacciucco is made with five types of fish in a tomato-based broth, seasoned with regional flavors and white wine.
Cacciucco alla Livornese is the most common variation of this stew, and its based on the style made in Livorno. It includes shellfish and fish on the bone but I prefer to use boneless chucks of fish so that it can be enjoyed without worry. In the classic sense however I do serve my variation with a thick slice of crusty bread in the bottom of the bowl.
Buon Appetito
