Cacciucco, a beloved Tuscan seafood stew, originated in the coastal city of Livorno. This hearty dish showcases the rich bounty of the Mediterranean Sea, combining various types of fish and shellfish in a flavorful tomato-based broth.

To eat cacciucco, serve it piping hot in a deep bowl with a slice of toasted bread rubbed with garlic placed at the bottom to soak up the savory broth. The stew typically includes a mix of octopus, squid, white fish, and shellfish like mussels and shrimp. Each spoonful offers a delightful combination of tender seafood and aromatic broth.

Traditionally, cacciucco is enjoyed as a main course, often accompanied by a glass of crisp white wine. The dish’s robust flavors and comforting warmth make it a perfect choice for cooler evenings or when craving a taste of the Tuscan coast.

What Is Cacciucco?

Cacciucco is a traditional Italian seafood stew originating from Livorno, Tuscany. This hearty dish combines various types of fish and shellfish in a flavorful tomato-based broth.

Historical Background

Cacciucco emerged as a practical solution for Livornese fishermen to use leftover catch. The stew’s origins date back at least 500 years. Fishermen would prepare it with unsold fish from their boats after market days. This frugal approach led to a diverse mix of seafood in each pot.

The name “cacciucco” is believed to derive from the Turkish word “küçük,” meaning small. This likely refers to the small pieces of fish used in the dish. Over time, cacciucco became a staple in Livornese cuisine, representing the city’s maritime culture and resourcefulness.

Cacciucco alla Livornese

Cacciucco alla Livornese is the classic version of this seafood stew. It typically includes:

• Various fish (such as monkfish and dogfish)
• Shellfish (mussels, shrimp)
• Cephalopods (octopus, cuttlefish)
• Aromatic vegetables (celery, carrot, onion)
• Garlic, sage, and chili pepper
• Tomato puree
• Red wine

The preparation involves multiple stages. First, aromatic vegetables are sautéed. Then, different seafood is added in stages based on cooking times. The stew simmers until all components are cooked through, resulting in a rich, flavorful dish that captures the essence of Tuscan coastal cuisine.

Ingredients of Cacciucco

Cacciucco is a hearty Tuscan seafood stew that combines a variety of fish and shellfish with aromatic vegetables and herbs in a flavorful tomato-based broth.

Seafood Selection

The seafood in cacciucco typically includes a mix of fish and shellfish. Common choices are:

• White fish: cod, halibut, or monkfish
• Squid and cuttlefish
• Octopus
• Mussels and clams
• Shrimp or scampi
• Scallops (optional)

Some recipes also incorporate scorpionfish, rockfish, or gurnard for added flavor. The key is to use a diverse selection of at least 5-7 different types of seafood to create a complex and satisfying stew.

Vegetable and Herbs

The aromatic base of cacciucco includes:

• Onions
• Garlic
• Celery
• Carrots

Fresh herbs add depth and aroma:

• Parsley
• Basil
• Sage

These vegetables and herbs are typically finely chopped and sautéed in olive oil to create a flavorful foundation for the stew.

Liquids and Seasoning

The broth for cacciucco is tomato-based and seasoned with:

• Canned tomatoes or fresh tomatoes
• Extra-virgin olive oil
• Salt and black pepper
• Red pepper flakes or fresh chili pepper
• Dry white wine
• Fish stock

The tomatoes provide acidity and body to the stew, while the wine and fish stock add complexity. The olive oil enriches the broth, and the spices give it a gentle heat. These ingredients are simmered together to create a rich, flavorful base for the seafood.

Preparing the Cacciucco

Cacciucco preparation involves several key steps to create this flavorful Tuscan seafood stew. The process includes careful handling of various seafood ingredients and layering flavors through strategic cooking techniques.

Cleaning and Preparing Seafood

Start by thoroughly cleaning all seafood components. Rinse fish fillets under cold water and pat dry. Remove shells from mussels and clams, discarding any that are open or damaged. Clean squid by removing the tentacles, skin, and internal parts.

Cut fish into bite-sized pieces. Devein shrimp if using. Slice octopus tentacles into manageable segments. Place each type of seafood in separate bowls, keeping them chilled until needed.

Sautéing Base Ingredients

Heat olive oil in a large pot over medium heat. Add finely chopped onions and minced garlic. Sauté until the onions become translucent and fragrant, about 5 minutes.

Stir in diced celery and carrots, cooking for an additional 3-4 minutes. Pour in white wine and let it simmer until reduced by half. Add tomato paste and crushed tomatoes, stirring to combine.

Layering the Seafood

Begin with firmer seafood varieties. Add octopus and squid to the pot first, as they require longer cooking times. Allow these to simmer for about 10 minutes before proceeding.

Next, introduce fish pieces and shellfish. Place mussels and clams on top. Cover the pot and let the seafood cook in the flavorful broth for 5-7 minutes.

Simmering the Stew

Reduce heat to low and gently simmer the cacciucco. Add fish or seafood broth to achieve desired consistency. Season with salt, pepper, and red pepper flakes to taste.

Simmer for an additional 10-15 minutes, allowing flavors to meld. Avoid stirring too much to prevent breaking up the delicate fish pieces. The stew is ready when all seafood is cooked through and shells have opened.

Finish by sprinkling fresh chopped parsley over the top. Serve the cacciucco hot, accompanied by toasted bread rubbed with garlic for dipping into the rich broth.

Serving Cacciucco

Cacciucco is traditionally served with specific accompaniments and presentation styles that enhance its flavors and textures. The rich seafood stew pairs well with crusty bread and fresh herbs.

Traditional Accompaniments

Crusty bread is the quintessential companion to cacciucco. Thick slices of toasted bread are often rubbed with garlic and drizzled with olive oil. These slices are placed at the bottom of the bowl before the stew is ladled over them. The bread soaks up the flavorful broth, adding a delightful texture to each bite.

Fresh parsley is another key accompaniment. It’s typically chopped and sprinkled over the stew just before serving. The bright, herbaceous notes of parsley complement the rich seafood flavors.

Some variations include serving cacciucco with a side of aioli or rouille, garlic-based sauces that add an extra layer of flavor.

Plating and Presentation

Cacciucco is typically served in deep, wide bowls to accommodate the abundant seafood and broth. The stew is ladled carefully to ensure an equal distribution of the various seafood components.

Larger pieces of fish and shellfish are often arranged on top of the stew for visual appeal. A drizzle of high-quality olive oil over the surface adds a glossy finish and enhances the flavors.

For a rustic presentation, some chefs serve cacciucco in terracotta bowls. This traditional approach keeps the stew warm and adds to the authentic dining experience.

Cacciucco Variations and Tips

Cacciucco offers endless possibilities for customization while maintaining its essence as a flavorful seafood stew. Regional variations and ingredient substitutions allow cooks to adapt this classic dish to their tastes and available ingredients.

Regional Variations

Cacciucco alla livornese, the most famous version, hails from Livorno in Tuscany. It typically includes 6-7 types of fish and seafood. Some variations add lobster for a more luxurious touch, as seen in Stanley Tucci’s “Searching for Italy” series.

In other coastal regions, local catches influence the stew’s composition. Some areas prefer more shellfish, while others focus on white fish. Spice levels and tomato intensity can vary regionally.

Substitutes and Alternatives

When specific seafood is unavailable, suitable substitutions can maintain the stew’s character. Firm white fish like cod or halibut can replace swordfish. Mussels or clams work well as alternatives to octopus or squid.

For a lighter version, use fish stock instead of tomato sauce as the base. Vegetable additions like fennel or leeks can enhance flavor and texture.

Some modern interpretations incorporate pasta, turning leftover sauce into a seafood pasta dish. This approach reduces food waste and offers a new way to enjoy cacciucco’s rich flavors.

Health and Nutrition

Cacciucco offers several nutritional benefits as a seafood-based dish. It provides a good source of lean protein from various types of fish and shellfish.

Seafood in cacciucco is rich in omega-3 fatty acids, which support heart and brain health. The stew also contains vitamins and minerals like vitamin B12, selenium, and iodine.

Olive oil used in cacciucco preparation adds healthy monounsaturated fats. These fats can help reduce bad cholesterol levels and lower the risk of heart disease.

The vegetable components of cacciucco, such as tomatoes and onions, provide fiber, vitamins, and antioxidants. These nutrients support digestive health and boost the immune system.

A typical serving of cacciucco contains approximately:

• 250 calories
• 10g total fat
• 10g carbohydrates
• 25g protein

Cacciucco is generally low in saturated fat and high in protein. However, sodium content may be high due to the use of seafood and added salt. Individuals watching their sodium intake should be mindful of portion sizes.

To maximize the health benefits of cacciucco, opt for sustainably sourced seafood and use high-quality extra virgin olive oil in preparation.