Cacciucco – Traditional Tuscan Seafood Stew

Name: Tuscan Seafood Stew (Cacciucco)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g firm white fish fillets (e.g., cod, monkfish), cut into chunks; 200 g shrimp, peeled; 200 g mussels, cleaned; 200 g clams, cleaned; 1 small squid, cleaned and sliced; 400 g canned tomatoes; 1 small onion, finely chopped; 1 celery stalk, finely chopped; 1 carrot, finely chopped; 3 cloves garlic, minced; 150 ml dry white wine; 2 tbsp extra virgin olive oil; 1 tsp dried oregano; 1 bay leaf; salt to taste; freshly ground black pepper; fresh parsley, chopped (for garnish); crusty bread for serving

Cacciucco is a traditional seafood stew from Livorno, on the Tuscan coast.
Made with mixed fish, tomatoes and toasted bread, it is one of the most iconic dishes of Tuscan coastal cuisine and well known in the UK as a rustic Italian fish stew.

Ingredients (4 serves)

600 g mixed seafood (e.g. monkfish, squid, mussels, prawns)
400 g (14 oz) canned chopped tomatoes (or tomato passata)
1 small onion, finely chopped
2 garlic cloves, minced
4 tbsp extra-virgin olive oil
120 ml (½ cup) dry red wine
500 ml (2 cups) fish stock (or water)
1 tsp dried chilli flakes (adjust to taste)
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Heat the olive oil in a large pot over medium heat.
Add the onion and cook gently until soft and translucent.
Stir in the garlic and chilli flakes and cook briefly until fragrant.
Pour in the red wine and let it reduce for a few minutes.
Add the tomatoes and fish stock, season lightly with salt and pepper, and simmer for 15–20 minutes.
Add the seafood, starting with the firmer fish and squid. Cook for 5–7 minutes, then add mussels and prawns.
Cover and cook until the mussels open and the seafood is just cooked. Discard any mussels that remain closed.
Adjust seasoning and remove from heat.
Serve hot over garlic-rubbed toasted bread, drizzling with extra olive oil if desired.