Cacciucco: Traditional Tuscan Seafood Stew

Cacciucco is a Tuscan seafood stew where the order of cooking matters. Firm fish, shellfish and squid do not all need the same time, so the stew should be built in stages rather than treated like one pot of everything.

The sauce should taste of tomato, garlic, wine and the sea. It needs enough depth for toasted bread, but it should not become heavy or muddy.

Build the Tomato Base First

Start with olive oil, garlic and chilli over gentle heat. Add white wine and let it reduce before adding tomatoes. Simmer until the sauce tastes rounded and no longer raw.

This base gives the seafood somewhere to cook quickly without needing a long reduction later.

Ingredients for Cacciucco

Mixed firm fish, cut into pieces.
Shellfish, cleaned well.
Squid or octopus, prepared in small pieces.
Tomatoes, fresh or canned.
Garlic, chilli and parsley.
Dry white wine.
Extra virgin olive oil.
Toasted bread for serving.

Add Seafood in the Right Order

Add squid or firmer pieces first, then shellfish and delicate fish later. Keep the simmer gentle. If the heat is too aggressive, the fish breaks and the shellfish turns tough.

Taste before salting because seafood brings natural salinity. Finish with parsley and olive oil.

Serve with Bread

Toasted bread is part of the dish because it catches the sauce. Rub it lightly with garlic if you like, then place it under or beside the stew.

How to Avoid Overcooking the Seafood

The safest approach is to add each seafood element according to thickness. Squid and firmer pieces need longer, while delicate fish and shellfish should go in near the end. Keep the pan moving gently, not aggressively.

If using mixed seafood from a fishmonger, ask which pieces need the most time. This one question can make the difference between a stew that tastes fresh and one that feels tired.