Cacciucco is a rich and rustic seafood stew that comes from the Tuscan coastal city of Livorno. Made with a combination of fresh fish, shellfish, tomatoes, garlic, chili, and white wine, this traditional Italian dish is deeply flavorful and comforting. Served over toasted garlic-rubbed bread, every spoonful is packed with bold Mediterranean flavor and tender seafood.

Why You’ll Love This Recipe

This authentic cacciucco recipe brings the taste of the Tuscan coast directly into your kitchen. It combines layers of seafood with a rich tomato broth that slowly develops incredible flavor as it cooks. The result is a hearty and satisfying meal that feels both elegant and comforting.

You will love this recipe because it uses a variety of seafood for a deep and complex flavor. The tomato and garlic base creates a rich broth, while the chili adds gentle heat that balances perfectly with the sweetness of the seafood. The toasted bread at the bottom of the bowl absorbs all the delicious broth and turns every serving into a complete meal.

This dish is perfect for special dinners, weekend cooking, or family gatherings when you want something impressive but still comforting and rustic.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

400 g monkfish or firm white fish, cut into large chunks

300 g mussels, cleaned and debearded

300 g clams, cleaned

200 g prawns, peeled and deveined

200 g squid, sliced into rings

400 g canned crushed tomatoes

3 cloves garlic, finely chopped

1 small red chili, thinly sliced

120 ml dry white wine

3 tablespoons olive oil

1 teaspoon salt, or to taste

4 thick slices crusty bread

2 tablespoons chopped fresh parsley

Lemon wedges, for serving

Extra olive oil, for drizzling

Directions

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped garlic and sliced chili. Cook gently for about 1 to 2 minutes, stirring constantly until fragrant. Be careful not to let the garlic brown.

Pour in the dry white wine and allow it to simmer for 2 to 3 minutes until slightly reduced. This helps remove the sharp alcohol flavor while adding depth to the broth.

Add the crushed tomatoes and salt. Stir well and simmer uncovered over medium-low heat for 15 to 20 minutes until the sauce thickens slightly and becomes rich and glossy.

Add the monkfish and squid to the pot. Stir gently and simmer over low heat for 8 to 10 minutes. The fish should begin turning opaque while the squid softens.

Next, add the mussels and clams. Cover the pot tightly and cook for 5 to 7 minutes until the shells open completely. Shake the pot gently once or twice during cooking so the shellfish cook evenly.

Discard any mussels or clams that remain closed after cooking. Stir carefully so the fish pieces stay intact.

Add the prawns last and cook uncovered for 3 to 4 minutes until they turn pink and just firm. Taste the broth and adjust the seasoning if needed.

While the seafood finishes cooking, toast the bread slices until golden and crisp. Rub each slice with a cut garlic clove while still warm.

Place one slice of toasted bread into each serving bowl. Ladle the hot cacciucco over the bread, making sure every bowl contains a mixture of fish and shellfish.

Finish with chopped parsley, a drizzle of olive oil, and lemon wedges on the side. Serve immediately while hot.

Servings and timing

Servings: 4 servings

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Variations

You can customize cacciucco depending on the seafood available in your area. Firm white fish such as cod, sea bass, or halibut can replace monkfish if needed.

For a richer seafood flavor, add octopus or scallops. If using octopus, simmer it separately until tender before adding it to the stew.

Some traditional Tuscan versions include a slightly spicier broth. Add extra chili flakes if you prefer more heat.

You can also use fish stock instead of water for an even deeper and more savory broth.

For a lighter version, reduce the amount of olive oil and serve with smaller bread slices.

Storage/Reheating

Cacciucco is best enjoyed fresh, immediately after cooking, when the seafood is perfectly tender and flavorful.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Seafood can become tough if reheated too aggressively, so warm the stew gently over low heat until just heated through.

Freezing is not recommended because shellfish and fish can lose their texture after thawing.

If preparing ahead, you can make the tomato broth several hours in advance and refrigerate it. Reheat the broth gently before adding the seafood.

FAQs

What is cacciucco?

Cacciucco is a traditional Tuscan seafood stew from Livorno made with mixed seafood simmered in a tomato, garlic, chili, and wine broth.

What seafood is best for cacciucco?

Firm fish such as monkfish, cod, or sea bass work best along with mussels, clams, prawns, and squid.

Is cacciucco spicy?

It has a mild to moderate heat from chili, but the spice level can easily be adjusted to your preference.

Can I use frozen seafood?

Yes, frozen seafood works well if fully thawed and patted dry before cooking.

Why is bread served with cacciucco?

Traditional Tuscan cacciucco is served over toasted bread so the bread can absorb the rich seafood broth.

Can I make cacciucco ahead of time?

You can prepare the tomato base ahead of time, but it is best to cook the seafood just before serving.

What wine pairs well with cacciucco?

Dry white wines such as Vermentino or Pinot Grigio pair beautifully with this seafood stew.

Can I replace white wine in the recipe?

You can substitute seafood stock or vegetable broth, though the wine adds important acidity and depth.

How do I know when shellfish are cooked?

Mussels and clams are fully cooked once their shells open. Any unopened shellfish should be discarded.

What makes cacciucco different from cioppino?

Cacciucco is thicker, richer, and slightly spicier than cioppino, which is generally lighter and brothier.

Conclusion

Authentic cacciucco is a beautiful example of traditional Tuscan coastal cooking. With its rich tomato broth, tender seafood, garlic, chili, and toasted bread, this dish delivers bold Mediterranean flavor in every bite. Although it looks impressive, the recipe is simple when prepared step by step. Whether served for a family dinner or a special gathering, this Tuscan seafood stew is guaranteed to become a memorable and comforting favorite.

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