📝 About This Recipe
Hailing from the port city of Livorno, Cacciucco is a robust, spicy seafood stew that embodies the rugged spirit of the Tuscan coastline. Traditionally made with five types of fish—one for every 'C' in its name—this dish features a rich, tomato-based broth infused with sage, garlic, and a hint of chili heat. It is a rustic masterpiece that transforms humble catches into a luxurious, heart-warming feast perfect for gathering around a table with friends.
🥗 Ingredients
The Aromatics & Base
- 4 tablespoons Extra virgin olive oil (high quality Tuscan variety preferred)
- 1 Red onion (finely diced)
- 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 (double concentrated)
- 1 cup Dry red wine (such as Chianti or Sangiovese)
- 14 ounces Canned crushed tomatoes (San Marzano variety)
- 3-4 cups Fish stock (homemade or high-quality store bought)
The Seafood
- 1 pound Octopus or Squid (cleaned and cut into bite-sized rings/pieces)
- 1.5 pounds Firm white fish (such as Monkfish, Cod, or Red Snapper, cut into large chunks)
- 12 pieces Large shrimp (peeled and deveined, tails left on)
- 1 pound Mussels or Clams (scrubbed and debearded)
For Serving
- 6-8 slices Rustic Italian bread (thick-cut)
- 1 Garlic clove (halved, for rubbing bread)
- 1/4 cup Fresh parsley (finely chopped)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium heat. Add the onion, carrot, and celery (the soffritto) and sauté for 8-10 minutes until soft and translucent.
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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, being careful not to let it brown.
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3
Add the tomato paste and stir constantly for 2 minutes to caramelize it slightly, which deepens the flavor of the base.
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4
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer until it has reduced by half.
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5
Add the crushed tomatoes and 3 cups of the fish stock. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 20 minutes to allow the flavors to meld.
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6
Add the octopus or squid first, as these require more time to tenderize. Cover and simmer for 15-20 minutes.
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7
Taste the broth and season with salt and black pepper. If the broth is too thick, add the remaining cup of fish stock.
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8
Gently nestle the chunks of firm white fish into the liquid. Cover and cook for 5 minutes.
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9
Add the shrimp and the mussels (or clams) to the pot. Cover and cook for an additional 4-6 minutes, or until the shrimp are pink and the shells have opened wide.
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10
Discard any mussels or clams that have not opened after 7 minutes of cooking.
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11
While the seafood finishes, toast the thick slices of bread until golden and crisp. Rub one side of each slice vigorously with the halved garlic clove.
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12
To serve, place a garlic-rubbed toast at the bottom of each wide soup bowl. Ladle the seafood and plenty of broth over the bread.
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13
Garnish with a generous sprinkle of fresh parsley and a final drizzle of extra virgin olive oil.
💡 Chef's Tips
Always add your seafood in stages based on cooking time; starting with the 'tougher' items like octopus ensures everything is perfectly tender at the end. Don't skip the sage—it is the signature herb of Cacciucco and provides an earthy counterpoint to the seafood. Use a variety of fish textures; a mix of oily, firm, and flaky fish creates the most authentic and interesting mouthfeel. If you can't find fresh fish stock, use clam juice diluted with a little water rather than plain chicken or vegetable stock. Make sure your bread is toasted very hard; it needs to stand up to the heavy broth without disintegrating instantly.
🍽️ 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 bitter greens, such as sautéed rapini or a radicchio salad, to cut through the richness. Offer extra red chili oil on the table for those who prefer a more significant 'kick'. Follow the meal with a light lemon sorbet to cleanse the palate after the bold garlic and seafood flavors.