📝 About This Recipe
Hailing from the port city of Livorno, Cacciucco is a legendary, robust seafood stew that embodies the rustic spirit of Tuscany. Tradition dictates it should contain at least five types of seafood—one for every 'C' in its name—simmered in a rich, spicy tomato broth infused with garlic and sage. This dish is a celebration of the sea's bounty, designed to be mopped up with thick slices of garlic-rubbed toasted bread.
🥗 Ingredients
The Aromatic Base
- 1/4 cup Extra virgin olive oil (high quality)
- 1 Red onion (finely chopped)
- 1 Carrot (finely diced)
- 1 Celery stalk (finely diced)
- 4 Garlic cloves (minced)
- 4-5 pieces Fresh sage leaves (whole)
- 1/2 teaspoon Red chili flakes (adjust to taste)
The Broth
- 2 tablespoons Tomato paste
- 1 cup Dry red wine (Chianti or similar Tuscan red)
- 28 ounces Canned crushed tomatoes (San Marzano preferred)
- 3 cups Seafood stock (unsalted or low-sodium)
The Seafood
- 1 pound Octopus or Cuttlefish (cleaned and cut into bite-sized pieces)
- 1 pound Firm white fish (Cod, Monkfish, or Red Snapper, cut into large chunks)
- 12 pieces Large shrimp (peeled and deveined, tails on)
- 1 pound Mussels (scrubbed and debearded)
- 1 pound Clams (scrubbed)
For Serving
- 6-8 slices Crusty Italian bread (thick-cut)
- 1 Garlic clove (halved, for rubbing bread)
- 1/4 cup Fresh parsley (chopped)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery (the soffritto) and sauté until soft and translucent, about 8-10 minutes.
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2
Stir in the minced garlic, sage leaves, and red chili flakes. Cook for another 2 minutes until the garlic is fragrant but not browned.
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3
Add the tomato paste and cook for 2-3 minutes, stirring constantly, until it turns a deep rust color and smells slightly caramelized.
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4
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine simmer until reduced by half.
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5
Pour in the crushed tomatoes and seafood stock. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, for 20 minutes to allow the flavors to meld.
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6
Add the octopus or cuttlefish first, as these require the longest cooking time. Simmer for 15-20 minutes until they begin to tenderize.
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7
Gently nestle the chunks of firm white fish into the broth. Cook for 5 minutes.
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8
Add the shrimp, mussels, and clams to the pot. Cover with a tight-fitting lid and cook for 5-7 minutes, or until the shells have opened and the shrimp are pink and opaque.
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9
Discard any mussels or clams that have not opened. Taste the broth and season with salt and pepper as needed.
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10
While the seafood finishes, toast the bread slices until golden and crisp. Rub one side of each slice vigorously with the halved garlic clove.
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11
Place one or two slices of the garlic-rubbed bread at the bottom of each wide serving bowl.
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12
Ladle the seafood and a generous amount of broth over the bread. Garnish with a sprinkle of fresh parsley and a final drizzle of extra virgin olive oil.
💡 Chef's Tips
Use the freshest seafood available; if you can't find octopus, calamari rings are a great substitute but add them later with the shrimp. Don't skip the red wine—while white wine is common in seafood dishes, the red wine provides the characteristic depth and 'meatiness' of an authentic Cacciucco. Ensure your seafood stock is high quality, as it forms the backbone of the flavor profile. Be careful not to overcook the delicate fish; it should be just flakey and moist when served. If the broth is too thick, add a splash of water or more stock to reach your desired consistency.
🍽️ Serving Suggestions
Serve with a glass of chilled, light-bodied red wine like a young Chianti or a crisp Vermentino white wine. A simple side salad of bitter greens with a lemon vinaigrette cuts through the richness of the stew. Keep an extra basket of toasted bread on the table—the broth is the best part and no drop should go to waste. For a truly rustic experience, serve family-style in the center of the table directly from the Dutch oven.