This traditional Tuscan seafood stew is hearty, comforting, and packed with rich Mediterranean flavor. Made with tender seafood simmered in a tomato-based broth infused with garlic, sage, and olive oil, Cacciucco is a rustic Italian dish that feels both elegant and deeply satisfying. Served over toasted garlic bread, every spoonful is full of savory broth and delicate seafood.

Why You’ll Love This Recipe

• Loaded with a variety of seafood for rich flavor and texture
• Perfect balance of tomato, garlic, herbs, and savory broth
• Rustic and comforting while still feeling special
• Easy to customize with your favorite seafood
• Great for serving guests or family dinners
• Toasted garlic bread soaks up the flavorful broth beautifully
• A one-pot meal with restaurant-quality taste
• Naturally high in protein and packed with nutrients

Ingredients

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

1 lb squid, cuttlefish, or octopus, cleaned and cut into bite-size pieces

1 lb firm white fish such as cod, halibut, or sea bass, cut into large chunks

1 lb mussels, clams, shrimp, or mixed shellfish

4 garlic cloves, minced

6–8 fresh sage leaves

1/2 teaspoon red pepper flakes

2 cups tomato passata

2 tablespoons tomato paste, optional

1–2 cups fish broth or water

3 tablespoons extra-virgin olive oil, plus extra for serving

2 tablespoons fresh parsley, chopped

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

4–6 slices rustic bread, toasted and rubbed with garlic

Directions

Start by preparing all the seafood carefully. Scrub the mussels or clams thoroughly under cold water and discard any shells that are cracked or remain open after tapping them gently. Peel and devein the shrimp if needed. Cut the squid, cuttlefish, or octopus into small bite-size pieces, and cut the white fish into large chunks to help it hold its shape during cooking.

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-low heat. Add the minced garlic and fresh sage leaves. Cook gently for about 2 minutes until fragrant, making sure the garlic does not brown.

Add the red pepper flakes and stir briefly to release the flavor.

Add the squid, cuttlefish, or octopus to the pot first since these seafood varieties need more cooking time. Stir well and cook for about 5 minutes until lightly opaque.

Stir in the tomato passata and tomato paste if using. Add enough fish broth or water to create a rich stew consistency. Season lightly with salt and black pepper.

Cover the pot and let the stew simmer gently for 25–30 minutes, or until the squid or octopus begins to turn tender. Stir occasionally.

Carefully add the chunks of white fish. Avoid stirring too much after this point because delicate fish can break apart easily. Instead, gently shake the pot if needed.

After about 5 minutes, add the shrimp, mussels, and clams. Cover the pot again and cook for another 5–7 minutes until the shrimp are pink and the shellfish have opened. Discard any mussels or clams that remain closed after cooking.

Taste the broth and adjust the seasoning with additional salt, black pepper, or chili flakes if desired.

Place slices of toasted garlic-rubbed bread into serving bowls. Ladle the hot seafood stew over the bread, making sure each serving gets a generous amount of broth and seafood. Finish with fresh parsley and a drizzle of olive oil before serving immediately.

Servings and timing

Servings: 4–6 servings

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Variations

For a spicier version, increase the amount of red pepper flakes.

Add scallops or crab for a richer seafood combination.

Use only shellfish if you prefer a broth-heavy seafood soup.

Swap the white fish for salmon or monkfish for a different flavor profile.

Add fennel or celery to the base for extra depth and sweetness.

For a thicker stew, reduce the broth slightly and simmer uncovered during the final minutes.

Storage/Reheating

Store leftover Cacciucco in an airtight container in the refrigerator for up to 2 days. Seafood tastes best when enjoyed fresh, but the broth develops even more flavor overnight.

To reheat, warm the stew gently over low heat on the stovetop until heated through. Avoid boiling, as this can make the seafood rubbery and overcooked.

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

FAQs

What type of fish works best for Cacciucco?

Firm white fish such as cod, halibut, sea bass, or haddock work best because they hold their shape during cooking.

Can I make this recipe ahead of time?

You can prepare the broth ahead of time, but it is best to add the seafood shortly before serving for the freshest texture.

Is Cacciucco very spicy?

Traditionally it has a mild heat from red pepper flakes, but you can easily adjust the spice level to your preference.

Can I use frozen seafood?

Yes, frozen seafood works well if properly thawed before cooking.

What bread should I serve with it?

Rustic Italian bread or sourdough toasted and rubbed with garlic is ideal.

Can I make it without shellfish?

Absolutely. You can use only fish and shrimp if you prefer.

Why do I add seafood in stages?

Different seafood cooks at different rates. Adding it gradually prevents delicate fish and shellfish from overcooking.

How do I make the broth richer?

Using fish broth instead of water creates a deeper and more flavorful base.

How do I know when mussels and clams are cooked?

They are ready when the shells open fully during cooking.

Can I make this stew thicker?

Yes. Simmer the stew uncovered for a few extra minutes to reduce the broth and create a thicker consistency.

Conclusion

Cacciucco is a beautiful example of rustic Tuscan cooking, bringing together fresh seafood, aromatic herbs, rich tomato broth, and toasted bread in one comforting dish. The layered cooking method ensures every piece of seafood stays tender and flavorful. Whether served for a cozy family dinner or a special gathering, this hearty Italian fish soup delivers warmth, elegance, and unforgettable flavor in every bowl.

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