📝 About This Recipe
Hailing from the port city of Livorno, Cacciucco is a soul-warming, robust seafood stew that embodies the rugged spirit of the Tuscan coast. Traditionally made with five types of fish to represent the five 'C's in its name, this dish features a rich, spicy tomato broth deeply infused with garlic, sage, and red wine. It is a rustic masterpiece where the ocean's bounty meets the earthy warmth of Italian farmhouse cooking, served over crusty bread rubbed with raw garlic.
🥗 Ingredients
The Aromatic Base (Soffritto)
- 1/4 cup Extra virgin olive oil (high quality)
- 1 Red onion (finely minced)
- 1 Carrot (finely minced)
- 1 Celery stalk (finely minced)
- 4 pieces Garlic cloves (thinly sliced)
- 4-5 pieces Fresh sage leaves (whole)
- 1/2 teaspoon Red chili flakes (adjust for heat preference)
The Broth & Sauce
- 2 tablespoons Tomato paste
- 1 cup Dry red wine (such as Chianti or Sangiovese)
- 28 ounces Canned crushed tomatoes (preferably San Marzano)
- 3 cups Strong fish stock (warm)
The Seafood
- 1 lb Octopus or Cuttlefish (cleaned and cut into bite-sized pieces)
- 1/2 lb Squid (Calamari) (rings and tentacles)
- 1 lb Firm white fish fillets (such as monkfish, red snapper, or cod, cut into large chunks)
- 1/2 lb Large shrimp (peeled and deveined, tails on)
- 1 lb Mussels or Clams (scrubbed and debearded)
For Serving
- 6-8 slices Rustic Italian bread (thickly sliced and toasted)
- 1 Garlic clove (peeled, for rubbing bread)
- 2 tablespoons 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 for 8-10 minutes until soft and translucent.
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2
Stir in the sliced 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 octopus or cuttlefish to the pot. These require the longest cooking time to become tender. Sauté for 5 minutes until they release some of their juices.
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4
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and turn a deep brick red.
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5
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half.
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6
Pour in the crushed tomatoes and the warm fish stock. Season lightly with salt (the seafood will add more salt later). Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes to develop the base flavors.
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7
Add the squid (calamari) to the pot. Cover and continue to simmer for another 10-15 minutes until the octopus and squid are tender.
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8
Gently nestle the chunks of firm white fish into the simmering broth. Do not stir too vigorously or the fish will break apart. Cook for 3-4 minutes.
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9
Add the shrimp and the mussels (or clams) to the top of the stew. Cover the pot tightly and steam for 5 minutes, or until the shrimp are pink and the shells have opened.
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10
Discard any mussels or clams that have not opened. Taste the broth and adjust the seasoning with salt and extra chili flakes if desired.
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11
While the seafood finishes, toast your bread slices until golden and crisp. While still hot, rub one side of each slice with the raw garlic clove.
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12
To serve, place a slice of the garlic-rubbed bread at the bottom of each wide bowl. Ladle the seafood and plenty of broth over the bread, ensuring everyone gets a variety of seafood. Garnish with fresh parsley and a final drizzle of olive oil.
💡 Chef's Tips
Always cook the seafood in stages: firmer cephalopods like octopus need time, while delicate fish and shrimp only need minutes. Use a high-quality fish stock; if you can't find good store-bought stock, simmer shrimp shells and fish bones with aromatics for 20 minutes before starting. Don't skip the garlic-rubbed bread—it is traditional and acts as a sponge for the intensely flavored broth. If the broth becomes too thick during the long simmer, add a splash more wine or warm water to maintain a soup-like consistency. For the most authentic flavor, use at least five different types of seafood to honor the Livornese tradition.
🍽️ Serving Suggestions
Pair with a medium-bodied Tuscan red wine like a Chianti Classico or a bold Rosato. Serve with a simple side of sautéed bitter greens like rapini or kale to cut through the richness. Follow the meal with a light lemon sorbet to cleanse the palate after the spicy, garlic-heavy stew. Provide an extra bowl on the table for discarded shells and plenty of napkins. A chilled glass of Vermentino also works beautifully if you prefer white wine with seafood.