Authentic Cacciucco Recipe (Tuscan Seafood Stew)

Cacciucco is a traditional Tuscan seafood stew from the coastal city of Livorno. It is made with a mix of fish and shellfish simmered in a rich tomato broth flavored with garlic, chili, and red wine. This dish is deeply savory, slightly spicy, and always served over toasted crusty bread rubbed with garlic.

This authentic cacciucco recipe brings the true flavor of the Tuscan coast into your kitchen. It may look impressive, but it is simply a well-built fish stew made step by step. It is perfect for weekend cooking, family gatherings, or when you want a real Italian seafood stew with bold character.

What Is Cacciucco?

Cacciucco is a traditional fish stew from Livorno, on the Tuscan coast. It is sometimes called cacciucco alla livornese. The stew includes several types of fish and shellfish cooked in a tomato and wine broth.

Unlike light seafood soups, cacciucco is thick and bold. It often contains five different types of seafood, said to represent the five letters in the word “cacciucco.” The broth is slightly spicy from chili and rich from slow cooking.

This version follows the classic Livorno style: mixed seafood, tomato base, garlic, chili, red wine, and toasted bread underneath.

Necessary Equipment

To prepare this italian seafood stew, you will need:

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon
• Ladle
• Tongs

A heavy-bottomed pot is important because it distributes heat evenly and prevents the seafood from sticking or scorching.

Key Ingredients & Substitutions

Mixed Fish (Monkfish, Firm White Fish)

Firm fish like monkfish, cod, or sea bass give body to the stew. Monkfish is traditional because it stays firm during cooking.

Cut fish into large chunks. Avoid delicate fish like sole, which falls apart too easily. Frozen fish can be used if fully thawed and dried.

Shellfish (Mussels and Clams)

Mussels and clams add natural saltiness and deepen the broth flavor.

Clean and debeard mussels before cooking. Discard any shellfish that remain open before cooking. Fresh is best, but high-quality chilled shellfish works well.

Prawns

Prawns bring sweetness and texture.

Peel and devein them, but leave tails on if desired for presentation. Avoid overcooking, as they become rubbery.

Squid or Octopus

Squid adds a slightly chewy texture and authentic flavor.

Slice into rings. If using octopus, simmer it first until tender before adding to the stew.

Tomato and Garlic

Crushed tomatoes create the rich red base. Garlic builds the main savory flavor.

Use good-quality canned tomatoes. Fresh garlic is essential. Do not replace with garlic powder.

Chili and White Wine

Chili gives gentle heat, which is traditional in cacciucco. White wine adds acidity and depth.

Use dry white wine. Do not skip the wine, as it balances the tomatoes.

Crusty Bread

Toasted rustic bread is served at the bottom of each bowl.

Rub with fresh garlic while warm. Do not use soft sandwich bread.

How to Make Cacciucco

This cacciucco recipe is built in layers. Take your time and add seafood in stages.

Step 1: Build the Base

Heat olive oil over medium heat. Add chopped garlic and chili and cook gently for 1–2 minutes until fragrant but not browned.

Step 2: Add Tomatoes and Wine

Pour in white wine and let it simmer for 2–3 minutes to reduce slightly. Add crushed tomatoes and simmer for 15–20 minutes until thickened.

The sauce should look rich and slightly glossy.

Step 3: Cook Firm Seafood First

Add monkfish and squid to the pot. Simmer gently for 8–10 minutes.

Keep heat at medium-low to avoid tough fish.

Step 4: Add Shellfish

Add mussels and clams. Cover with a lid and cook for 5–7 minutes until shells open.

Discard any unopened shellfish.

Step 5: Add Prawns Last

Add prawns and cook for 3–4 minutes until pink and just firm.

Taste and adjust salt and chili.

Step 6: Prepare Bread

Toast thick slices of crusty bread. Rub with a cut clove of garlic and place one slice in each bowl.

Step 7: Serve

Ladle the hot seafood stew over the bread. Make sure each bowl has a mix of fish and shellfish.

Serve immediately.

Tips for the Best Cacciucco

• Add seafood in stages so nothing overcooks
• Keep simmer gentle, never boil hard
• Use fresh seafood for best flavor
• Adjust chili to your taste
• Let the tomato base cook fully before adding fish
• Serve immediately for best texture

Serving Suggestions

Cacciucco is a complete meal when served with bread. Plan about 400–500 g mixed seafood per person.

Serve with:

• Extra toasted ciabatta bread
• Simple green salad
• Lemon wedges

For wine, choose a dry white such as Vermentino or Pinot Grigio. Light red wine from Tuscany also pairs well.

Make-Ahead and Storage

This stew is best eaten fresh.

• Refrigerate: Up to 2 days
• Freeze: Not recommended

Reheat gently over low heat until just warmed through.

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