A hearty Tuscan seafood stew simmered in a garlicky tomato broth with a splash of red wine.
Cacciucco is a Livorno fishing-town stew traditionally made with whatever the day's catch brought in — a mix of fish, shellfish, and squid simmered together in a rich tomato and red wine broth thickened with garlic-rubbed bread. It's a dish born from necessity, using the less prized parts of the catch, that turned into one of Tuscany's most beloved seafood dishes. The broth builds slowly: garlic and chile bloom in olive oil, tomatoes and wine simmer down, then the seafood goes in in stages, firmest first, so nothing overcooks by the time it's ladled over garlic-rubbed toast.
Serves 4
Heat olive oil in a large pot over medium heat. Add minced garlic and chile, cooking 1 minute until fragrant.
Pour in red wine and simmer 3 minutes to cook off the alcohol, then add crushed tomatoes and fish stock. Simmer 20 minutes to develop the broth.
Add squid and salt, simmering 10 minutes until just tender.
Squid needs either a very short cook or a long braise — anything in between turns rubbery.
Add fish chunks and mussels, cover, and simmer 6-8 minutes until the fish is opaque and mussels have opened. Discard any mussels that stay closed.
Rub toasted bread slices with the whole garlic cloves.
Place a slice of garlic toast in each bowl, ladle the stew over the top, and scatter with parsley before serving.
Add the seafood in stages by cooking time — squid first for a longer simmer, then delicate fish and mussels last.
Use a good fish stock, not water, for a broth with real depth.
Rub the toast with raw garlic right before serving so its bite stays sharp against the rich broth.
Add clams or shrimp for more variety in the seafood mix.
Use white wine instead of red for a lighter, more acidic broth, closer to some coastal versions.
Add a splash of tomato paste for a deeper color and richer broth.
Best eaten the day it's made since the seafood toughens on reheating; if needed, refrigerate for 1 day and reheat very gently over low heat.
Cacciucco originates from Livorno, a Tuscan port city, where fishermen traditionally used the smaller, less marketable parts of the catch in this stew; it's said to require at least five types of seafood, one for each 'c' in the name.
A mix of textures works best — firm fish, squid or octopus, and shellfish like mussels or clams, traditionally at least five different types.
It was likely cooked in the middle zone of time — squid needs either a very quick sear or sauté, or a genuinely long braise; a short-to-medium simmer toughens it.
The tomato-wine broth can be made a day ahead, but add the seafood fresh just before serving for the best texture.
Per serving (420g / 14.8 oz) · 4 servings total
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