📝 About This Recipe
Hailing from the coastal port of Livorno, Cacciucco is a bold, soul-warming Italian seafood stew that celebrates the daily catch with rustic elegance. This naturally dairy-free masterpiece features a rich, spicy tomato broth infused with red wine, garlic, and sage, providing a robust backbone for a medley of tender shellfish and firm white fish. Traditionally made with five types of seafood to represent the five 'C's in its name, this dish is the pinnacle of Mediterranean comfort food.
🥗 Ingredients
The Aromatic Base
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 Yellow Onion (finely diced)
- 1 Carrot (finely diced)
- 1 Celery Stalk (finely diced)
- 4 pieces Garlic Cloves (thinly sliced)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 4-5 pieces Fresh Sage Leaves (whole)
The Braising Liquid
- 2 tablespoons Tomato Paste
- 1 cup Dry Red Wine (such as Chianti or Sangiovese)
- 28 ounces Crushed Tomatoes (San Marzano preferred)
- 3 cups Seafood Stock (low sodium)
The Seafood (The Five C's)
- 1/2 pound Octopus or Squid (cleaned and cut into rings/pieces)
- 1 pound Firm White Fish (Cod, Halibut, or Monkfish cut into 2-inch chunks)
- 1/2 pound Large Shrimp (peeled and deveined)
- 1/2 pound Mussels (scrubbed and debearded)
- 1/2 pound Clams (scrubbed (Littleneck or Manila))
For Serving
- 6-8 slices Crusty Italian Bread (thickly cut)
- 1 piece Garlic Clove (halved, for rubbing toast)
- 1/4 cup Fresh Parsley (roughly 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 softened and translucent, about 8-10 minutes.
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2
Stir in the sliced garlic, chili flakes, and sage leaves. Cook for another 2 minutes until the garlic is fragrant but not browned.
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3
Add the tomato paste to the center of the pot. Stir it into the vegetables for 2 minutes, allowing it to darken slightly to develop a deep, caramelized flavor.
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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 it has reduced by half.
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5
Pour in the crushed tomatoes and seafood stock. Season with a pinch of salt and pepper. Bring to a 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 they require the longest cooking time. Simmer for 10-15 minutes until they begin to tenderize.
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7
Gently nestle the chunks of white fish into the simmering broth. Cook for 3 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.
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9
Remove the lid and check the shellfish; discard any mussels or clams that have not opened.
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10
While the seafood finishes, toast the bread slices until golden and crisp. Rub the surface of each warm slice with the cut side of a garlic clove.
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11
Taste the broth one last time, adjusting salt or chili flakes if necessary. Remove the whole sage leaves if desired.
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12
To serve, place a piece of the garlic-rubbed toast at the bottom of each wide bowl. Ladle the stew over the bread, ensuring everyone gets a variety of seafood and plenty of the rich broth.
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13
Garnish generously with fresh parsley and a final drizzle of high-quality extra virgin olive oil.
💡 Chef's Tips
Use a mix of different types of seafood; the variety of textures is what makes Cacciucco authentic. Do not overcook the fish; it should be just opaque and flaky. Add the delicate items last. If you can't find fresh seafood stock, a splash of bottled clam juice mixed with water works in a pinch. Always scrub your mussels and clams thoroughly under cold water to remove any grit or sand before cooking. Rubbing the toast with raw garlic is essential—it provides a pungent kick that cuts through the rich tomato base.
🍽️ Serving Suggestions
Serve with a glass of the same dry red wine used in the cooking, such as a Chianti Classico. A simple side salad of bitter greens like arugula or radicchio with a lemon vinaigrette balances the richness. For a spicy kick, provide extra red chili oil on the table for drizzling. Keep extra grilled bread nearby; the broth is the star and you'll want to soak up every drop. Finish the meal with a dairy-free lemon sorbet to cleanse the palate.