Cacciucco (Tuscan Fish Stew)
Cacciucco (Tuscan Fish Stew)
By Master Chef Gianluca Deiana Abis
Cacciucco is a hearty, flavorful seafood stew that hails from the Tuscan coast, particularly the port city of Livorno. This dish is a testament to the ingenuity of fishermen who traditionally used leftover or unsold fish to create a rich and satisfying meal. It combines a variety of seafood with a robust tomato-based broth, seasoned with garlic, chili, and wine.
Master Chef Gianluca Deiana Abis brings his culinary expertise and Mediterranean heritage to this rustic dish, focusing on fresh ingredients and authentic preparation techniques.
History of Cacciucco
The origins of Cacciucco are tied to Livorno, where it emerged as a dish for the working class. The name "Cacciucco" likely derives from the Turkish word kükü, meaning “minute” or “small,” a nod to the small, mixed fish used in the stew.
Traditionally, this dish symbolized resourcefulness, combining whatever fish and shellfish were available. It also reflects the maritime culture of Tuscany, with its flavors enriched by the region’s excellent olive oil and tomatoes. Over time, Cacciucco has become a beloved classic of Italian cuisine, often served with toasted bread rubbed with garlic.
Cacciucco Recipe
Serves: 6Prep Time: 30 minutesCook Time: 1 hour
Ingredients
1 kg (2.2 lbs) mixed seafood (e.g., squid, octopus, mussels, clams, shrimp, and firm white fish)
2 tbsp extra virgin olive oil
4 garlic cloves, minced
1 red chili pepper, finely chopped (optional)
1 large onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
400 g (14 oz) canned peeled tomatoes, crushed
250 ml (1 cup) dry red wine
1 liter (4 cups) fish stock
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
6 slices of rustic bread, toasted and rubbed with garlic
Instructions
Step 1: Prepare the Seafood
Clean the seafood. Cut the squid and octopus into bite-sized pieces. Scrub and de-beard the mussels and clams, discarding any that are open and won’t close when tapped.
Step 2: Sauté the Aromatics
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the onion, carrot, celery, garlic, and chili pepper (if using). Sauté until the vegetables are soft and fragrant, about 5 minutes.
Step 3: Add the Tomatoes and Wine
Stir in the crushed tomatoes and cook for 5 minutes to allow the flavors to meld.
Pour in the red wine, bring to a simmer, and cook until slightly reduced, about 5 minutes.
Step 4: Add the Seafood and Stock
Add the squid and octopus to the pot, along with the fish stock. Cover and simmer for 30 minutes, or until tender.
Add the mussels, clams, shrimp, and white fish. Cover and cook for another 10 minutes, or until the shellfish open and the fish is cooked through. Discard any mussels or clams that do not open.
Step 5: Season and Serve
Season the stew with salt and black pepper to taste.
Serve hot, ladled over garlic-rubbed toasted bread. Garnish with fresh parsley.
Chef’s Tip by Gianluca Deiana Abis
To enhance the flavor of your Cacciucco, prepare the fish stock at home using fish bones, heads, and aromatic vegetables. Simmer the stock for at least an hour to achieve a rich base for your stew.
A Taste of the Tuscan Coast
Cacciucco is a dish that celebrates the spirit of Tuscany—simple, rustic, and deeply connected to the sea. With its bold flavors and comforting warmth, it’s perfect for sharing with loved ones, bringing a touch of Italian coastal tradition to your table.
Comments