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cacciucco recipe

Cacciucco (Italian Seafood Stew)

Cacciucco is a robust and spicy Tuscan seafood stew brimming with the fresh flavors of the sea. A medley of fish, shrimp, and mussels simmer in a rich tomato-garlic broth infused with fish stock and white wine. Served with crusty bread to soak up every drop, this classic dish is both comforting and elegant — perfect for seafood lovers and fans of rustic Italian cuisine.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Bowls
Course: Main Course
Cuisine: Italian (Tuscan)
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 lb mixed seafood e.g., cod, shrimp, mussels
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can 14 oz diced tomatoes
  • 4 cups fish stock
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 1 teaspoon red pepper flakes adjust to taste
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Crusty bread for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and red pepper flakes; cook for 1 minute until fragrant.
  2. Pour in the diced tomatoes (with juices), fish stock, and white wine. Bring to a simmer and cook uncovered for 10 minutes, allowing the flavors to meld.
  3. Add the mixed seafood to the simmering broth. Cook gently for 5–7 minutes, or until the seafood is opaque and fully cooked. Season with salt and pepper to taste.
  4. Ladle the stew into bowls, sprinkle with fresh parsley, and serve hot with slices of crusty bread.

Notes

Use fresh or frozen seafood — clams, squid, scallops, or firm white fish all work well. Increase the red pepper flakes or add a splash of hot sauce. Cacciucco is best enjoyed fresh but can be refrigerated for up to 2 days. Reheat gently to avoid overcooking the seafood. A rustic Italian loaf or garlic-rubbed toasted bread enhances the experience.