📝 About This Recipe
A legendary seafood stew hailing from the port city of Livorno, Cacciucco is a robust, spicy, and deeply flavorful celebration of the Mediterranean. Traditionally made with at least five types of seafood—one for each 'C' in its name—this dish features a rich tomato and red wine base infused with sage and chili. It is a rustic masterpiece that transforms the catch of the day into a soul-warming feast, traditionally served over crusty, garlic-rubbed toasted bread.
🥗 Ingredients
The Seafood
- 500 grams Octopus (cleaned and cut into bite-sized pieces)
- 400 grams Cuttlefish or Squid (cleaned and sliced into rings)
- 600 grams Firm-fleshed fish (Monkfish, Gurnard, or Sea Bass) (cut into large chunks)
- 500 grams Mussels and Clams (scrubbed and debearded)
- 6-12 pieces Large Prawns or Scampi (shell on for flavor)
The Aromatic Base
- 1/2 cup Extra virgin olive oil (high quality)
- 4 pieces Garlic cloves (minced, plus extra for the bread)
- 1 medium Red onion (finely diced)
- 1 each Carrot and Celery stalk (finely minced)
- 4-5 pieces Fresh Sage leaves (whole)
- 1 teaspoon Dried red chili flakes (adjust for desired heat)
The Sauce and Finish
- 2 tablespoons Tomato paste (concentrated)
- 400 grams Canned San Marzano tomatoes (crushed by hand)
- 1 cup Dry red wine (Chianti) (traditional for this region)
- 2-3 cups Fish stock (hot)
- 6 thick slices Tuscan or Sourdough bread (for serving)
- 1/4 cup Fresh parsley (chopped)
👨🍳 Instructions
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1
Begin by preparing all your seafood. Ensure the octopus and squid are cut into uniform pieces, the fish is cubed, and the shellfish are thoroughly scrubbed. Keep the seafood chilled until needed.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the onion, carrot, celery, garlic, sage leaves, and chili flakes.
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3
Sauté the aromatics for about 8-10 minutes until softened and fragrant, but be careful not to brown the garlic too deeply.
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4
Add the octopus and cuttlefish/squid to the pot. These require the longest cooking time to become tender. Sauté for 5 minutes until they release their liquid.
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5
Pour in the red wine and increase the heat slightly. Allow the wine to simmer and reduce by half, scraping any bits off the bottom of the pot.
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6
Stir in the tomato paste and the crushed San Marzano tomatoes. Add 2 cups of the hot fish stock. Bring to a gentle simmer.
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7
Cover the pot and simmer on low heat for 30-40 minutes. Test the octopus; it should be starting to feel tender before you add the remaining seafood.
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8
Gently nestle the chunks of firm fish into the sauce. If the sauce is too thick, add the remaining cup of fish stock. Cook for 5 minutes.
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9
Add the mussels, clams, and prawns to the pot. Cover and cook for another 5-7 minutes, or until the shells have opened and the prawns are opaque.
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10
While the seafood finishes, toast the thick slices of bread until golden and crisp. While still hot, rub one side of each slice vigorously with a raw garlic clove.
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11
Discard any mussels or clams that have not opened. Taste the broth and adjust the seasoning with salt and pepper if necessary.
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12
To serve, place a slice of the garlic-rubbed bread in the bottom of each wide bowl. Ladle the seafood and plenty of the rich broth over the bread. Garnish with fresh parsley and a final drizzle of olive oil.
💡 Chef's Tips
Always add seafood in stages based on cooking time; adding everything at once results in rubbery squid or overcooked fish. Authentic Cacciucco uses red wine, unlike many other fish stews that use white; this gives it its signature deep color and robust flavor. Don't skip the sage—it provides a unique earthy note that balances the brine of the seafood. If possible, use a homemade fish stock made from the heads and bones of the fish you are using for maximum depth. Ensure your bread is toasted very hard; it needs to stand up to the heavy broth without immediately turning to mush.
🍽️ Serving Suggestions
Pair with a medium-bodied Tuscan red wine like a Chianti Classico or a Rosso di Montalcino. Serve with a simple side of blanched cavolo nero (Tuscan kale) dressed with lemon and oil. Provide an extra bowl on the table for discarded shells. A chilled glass of Vermentino is a great alternative if you prefer white wine despite the traditional red pairing. Finish the meal with a light lemon sorbet to cleanse the palate after the rich, spicy stew.