Cacciucco is a robust and flavorful Tuscan seafood stew hailing from the coastal region of Livorno, Italy. This traditional dish is a symphony of fresh seafood, including fish, squid, mussels, and shrimp, simmered in a rich, garlicky tomato broth infused with olive oil and a hint of chili for a subtle kick. The stew is typically served over slices of crusty bread, which soak up the savory broth, adding to the dish’s hearty and satisfying nature. Cacciucco embodies the essence of Tuscan coastal cuisine, offering a delightful medley of seafood flavors in a comforting and rustic dish.
Cacciucco (Tuscan Seafood Stew)
Ingredients
- 1 loaf artisan bread (roughly 12 slices)
- 1 tsp garlic powder
- 1 tsp olive oil
- 2 onions, diced
- 4 garlic cloves, minced
- 5 celery stalks, diced
- 2 tbsp parsley
- 2 tsp sage
- 1 tsp red pepper flakes
- 4 cups tomatoes diced fine
- 1-1/2 cups water
- 1/4 cup red wine vinegar
- 1 tsp salt
- 3 pounds mixed fish and/or seafood, cut into bite-sized pieces (shrimp, mussels, clams, scallops, etc)
Instructions
- Preheat oven to 275F.
- Cut bread into 1” cubes. Place cubes on a baking sheet. Spray the bread lightly with cooking spray and sprinkle with garlic powder. Toast in the oven for 20 minutes, or until dry.
- In a large cast iron pot (or other soup pot) heat oil. Add onions, garlic, celery, parsley, sage, and red pepper flakes. Sauté over medium heat until onions begin to soften, 5 min.
- Add tomatoes, water, vinegar, and salt, and bring to a simmer.
- Chop seafood into bite sized pieces, and add to the soup. Simmer until the fish is cooked through, 10-15 min. (If using clams or mussels add in the last 5 minutes of the cooking time.)
- To serve, place croutons in the bottom of each bowl and ladle warm stew over top.
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