Description
Cacciucco is a traditional Tuscan seafood stew made with tender fish, shellfish, tomato broth, garlic, sage, and olive oil, served over toasted garlic bread for a rich and comforting Italian meal.
Ingredients
- 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
Instructions
- Prepare all seafood by cleaning the shellfish, peeling and deveining shrimp if needed, and cutting the squid and fish into bite-size pieces.
- Heat olive oil in a large heavy-bottomed pot over medium-low heat.
- Add minced garlic and sage leaves and cook gently for about 2 minutes until fragrant.
- Stir in the red pepper flakes.
- Add the squid, cuttlefish, or octopus and cook for about 5 minutes until lightly opaque.
- Stir in the tomato passata and tomato paste if using.
- Add fish broth or water to create a rich stew consistency.
- Season lightly with salt and black pepper.
- Cover and simmer gently for 25 to 30 minutes until the squid or octopus becomes tender.
- Add the chunks of white fish carefully and avoid stirring too much.
- After 5 minutes, add the shrimp, mussels, and clams.
- Cover and cook for another 5 to 7 minutes until the shellfish open and the shrimp turn pink.
- Discard any unopened mussels or clams.
- Taste and adjust seasoning if needed.
- Place toasted garlic-rubbed bread into serving bowls.
- Ladle the seafood stew over the bread.
- Finish with chopped parsley and a drizzle of olive oil before serving.
Notes
- Firm white fish such as cod, halibut, or sea bass work best because they hold their shape well.
- Frozen seafood can be used if fully thawed before cooking.
- Fish broth creates a richer and more flavorful base than water.
- Add seafood gradually to prevent overcooking delicate ingredients.
- Increase red pepper flakes for a spicier version.
- Store leftovers refrigerated for up to 2 days.
- Freezing is not recommended because seafood texture may change after thawing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmered
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 140mg
