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Cacciucco is a flavourful fish stew that hails from the coastal region of Tuscany, specifically from the port cities of Livorno and Viareggio. Known for its rich, tomato based broth and medley of seafood, this traditional Italian dish captures the essence of the Mediterranean in every spoonful.
It’s a dish that reflects both the simplicity and depth of Italian coastal cooking, where humble ingredients come together to create something truly extraordinary.
What Is Cacciucco?
Cacciucco is a classic seafood stew, typically made with an assortment of fish and shellfish. The dish is a hearty blend of flavours from the sea, simmered in a rich tomato and garlic broth, often with a kick of red pepper to give it some warmth.
It’s traditionally served with toasted bread rubbed with garlic, which soaks up the flavourful broth. What makes cacciucco unique is the variety of seafood used, anything from squid and octopus to clams, mussels, and a mix of firm white fish.
Each element adds a different texture and flavour, creating a complex, layered dish that embodies the soul of the Italian coastline.
Ingredients and Taste
At the heart of cacciucco is its broth, made from tomatoes, garlic, red wine, and olive oil. These ingredients form a robust base that’s both comforting and rich in flavour.
Onions and a dash of chili pepper are often added, giving the stew a gentle heat that complements the sweetness of the seafood. The fish and shellfish, which can vary depending on what’s freshest or most available, are typically cooked gently in this broth, infusing it with their briny essence.
The result is a stew that’s both light and deeply satisfying, with a balance of flavours, sweetness from the tomatoes, earthiness from the garlic, and the unmistakable freshness of the sea.
Each spoonful offers a different experience: the tender, slightly chewy texture of octopus, the delicate flakiness of white fish, and the briny bite of clams and mussels.
The toasted bread, soaked in the broth, adds a crunchy contrast that ties the dish together. It’s a seafood lover’s dream, full of bold, clean flavours and rustic charm.
A Taste of History
Cacciucco has humble origins, often considered a “poor man’s dish” created by fishermen. When times were tough, and fishermen returned home with unsellable fish, those too small, too bony, or less desirable, they would toss everything into a pot to make a meal.
This thrifty use of leftovers gave birth to cacciucco, a dish that represents the ingenuity of coastal communities. Over time, it evolved from a simple fisherman’s stew to a celebrated Italian staple.
The word “cacciucco” itself is said to derive from the Turkish “kaçuk,” meaning “small” or “bits,” reflecting the mix of different fish used.
Traditionally, it’s made with at least five types of fish or seafood, representing the five “Cs” in its name. Legend has it that the dish was initially created as a way to honour the sea, making sure no part of the fisherman’s catch was wasted.
Today, cacciucco remains a beloved dish in Tuscany, particularly in Livorno, where it’s often featured in local festivals and coastal restaurants. Though its ingredients may have become more refined over the years, it still carries the rustic simplicity and bold flavours that have made it an enduring symbol of Italian coastal cuisine.
Cacciucco (Fish Stew) Recipe
Serves: 4 people
Ingredients:
- 300g firm white fish (such as cod or monkfish), cut into chunks
- 200g squid, cleaned and sliced into rings
- 200g octopus or cuttlefish, cut into bite-sized pieces
- 200g clams, cleaned
- 200g mussels, cleaned and debearded
- 150g shrimp or prawns, peeled and deveined
- 400g canned crushed tomatoes (preferably San Marzano)
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 small chili pepper, finely chopped (optional, for heat)
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 150ml dry red wine
- 500ml fish stock (or vegetable broth)
- 4 tbsp extra virgin olive oil
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper (to taste)
- Toasted bread slices, rubbed with garlic (for serving)
Directions
To begin, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion, celery, carrot, and chili (if using), sautéing until softened and fragrant, about 8 minutes. This forms the aromatic base for the stew, so be patient to ensure the vegetables are fully cooked and infused with flavour.
Next, add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Deglaze the pan by pouring in the red wine, allowing it to simmer for 3-4 minutes until the alcohol evaporates and the liquid reduces slightly. This step adds depth to the stew, bringing out the flavours of the fish.
Stir in the crushed tomatoes and season with a generous pinch of salt and pepper. Allow the mixture to simmer on low heat for about 10-15 minutes, stirring occasionally. This will reduce the tomatoes and concentrate their sweetness, creating a rich base for the Cacciucco. If the sauce thickens too much, add a splash of fish stock to maintain a loose, stew-like consistency.
Add the octopus or cuttlefish to the pot, as they take the longest to cook. Pour in the fish stock and bring the mixture to a gentle simmer. Cover and cook for 20-25 minutes until the octopus becomes tender. Stir occasionally to prevent sticking, and adjust the heat as needed to maintain a low simmer. This slow cooking allows the seafood to absorb the flavours of the broth.
Once the octopus is tender, add the squid and firm white fish to the pot. These cook more quickly, so simmer for another 5-7 minutes, being careful not to overcook them. Stir gently to avoid breaking apart the fish pieces.
Now, add the clams, mussels, and shrimp to the pot. Cover and cook for about 5 minutes, or until the shellfish open and the shrimp turn pink and opaque. Discard any clams or mussels that remain closed after cooking. The shellfish will release their juices, adding even more flavour to the stew.
Taste the broth and adjust the seasoning with more salt, pepper, or a touch of chili for heat, if desired. Stir in the freshly chopped parsley for brightness and a final burst of flavour. The stew should be rich and aromatic, with a balance of briny seafood, tomatoes, and subtle spice.
To serve, ladle the cacciucco into bowls, making sure to include a variety of fish, shellfish, and broth in each portion. Serve with toasted bread slices that have been rubbed with garlic—this is essential for soaking up the rich tomato broth. For an extra touch, drizzle the stew with a little extra virgin olive oil just before serving.
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