Italian Cacciucco Recipe: How To Make Tuscany’s Famous Fisherman’s Stew

Cacciucco is a rich and hearty Italian seafood stew that originates from the coastal region of Tuscany, particularly the port city of Livorno. This traditional dish combines a variety of fresh seafood, simmered in a flavourful tomato and wine broth infused with garlic, herbs, and a touch of chilli for gentle heat. In this recipe guide, you’ll learn how to make authentic Italian cacciucco at home, bringing the warmth and rustic flavours of the Tuscan seaside to your kitchen.

What makes cacciucco unique is its depth of flavour, created by layering different types of seafood, such as mussels, clams, squid, shrimp, and firm white fish, in a rich, aromatic broth. Traditionally served over toasted garlic-rubbed bread, it’s a dish that feels comforting and luxurious at the same time, perfect for seafood lovers seeking an authentic taste of Italy’s coastal cuisine.

Whether you’re preparing a special dinner for guests, cooking a romantic meal, or craving a nourishing seafood dish, cacciucco is a recipe that will transport you to a small trattoria overlooking the Mediterranean. Its beautiful presentation and bold, savoury flavours make it a standout dish for any occasion.

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Best Time To Eat

Italian cacciucco is best enjoyed as a warming lunch or elegant dinner, especially on cooler days when you crave a comforting yet light seafood dish that brings the feeling of coastal Italy to your table.

Best Dishes To Partner

Serve your cacciucco with thick slices of toasted rustic bread rubbed with garlic, a fresh green salad with lemon vinaigrette, or simple roasted vegetables. For drinks, pair it with a crisp Italian white wine like Vermentino or Pinot Grigio to balance the rich seafood flavours beautifully.

One of the biggest debates surrounding Cacciucco is the “right” seafood to use. Traditionalists insist on including at least five different types of seafood—symbolizing the five “c’s” in the name—while modern cooks often simplify it based on what’s fresh and available. Purists claim the dish loses its soul when too many substitutions are made.

Another point of contention is the level of spiciness. In its early days, Cacciucco was known for having a bold kick from chili peppers, but many contemporary versions tone it down for broader appeal. For some, this change dilutes the rustic character that made it famous in the first place.

Finally, there’s the authenticity debate over its origins—whether it should be tied strictly to the port city of Livorno or considered a dish representative of the wider Tuscan coast. Locals take pride in their version, but as the stew’s popularity grows worldwide, the lines between tradition and adaptation continue to blur.

How to Make Italian Cacciucco

Italian Cacciucco Recipe Ingredients

For the Broth:
Fish stock or water: 4 cups
Garlic: 4 cloves, minced
Onion: 1 medium, finely chopped
Carrots: 1 medium, finely chopped
Celery stalks: 2, finely chopped
Fresh parsley: 2 tablespoons, chopped
Tomatoes: 4 large (or 1 can of crushed tomatoes)
Tomato paste: 2 tablespoons
Red chili flakes: 1 teaspoon (optional)
Dry red wine: 1 cup
Olive oil: 3 tablespoons
Bay leaf: 1
Salt and pepper: To taste
For the Seafood:
Squid or cuttlefish: 250 g (9 oz), cleaned and cut into rings
Octopus: 250 g (9 oz), cleaned and cut into small pieces
Shrimp: 200 g (7 oz), peeled and deveined
Mussels: 200 g (7 oz), scrubbed and debearded
Clams: 200 g (7 oz), scrubbed
Firm white fish (e.g., cod, monkfish): 300 g (10 oz), cut into chunks
For Serving:
Crusty bread: 4–6 slices, toasted
Garlic: 1 clove, halved (for rubbing on bread)
Fresh parsley: Chopped (for garnish)

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Step By Step How to Make Italian Cacciucco

Prepare the Base

Heat olive oil in a large pot over medium heat. Add garlic, onion, carrot, celery, and parsley. Sauté until softened, about 5–7 minutes.

Stir in tomato paste and cook for 2 minutes. Add chopped tomatoes (or crushed tomatoes) and cook until the mixture thickens slightly, about 5–7 minutes.

Add Liquids and Flavor

Pour in the red wine and let it simmer for 3–4 minutes, allowing the alcohol to evaporate. Add fish stock (or water), bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer.

Cook the Seafood

Start with tougher seafood like octopus and squid, adding them to the pot first. Let them simmer for about 15 minutes.
Add chunks of fish and cook for another 5 minutes.

Finally, add mussels, clams, and shrimp. Cover the pot and cook until the shellfish open and the shrimp turn pink, about 5–7 minutes. Discard any unopened shellfish.

Toast the bread slices until golden and rub with the cut side of a garlic clove.

Serve

Ladle the cacciucco into bowls. Garnish with fresh parsley and serve with garlic-rubbed toasted bread.

Tips To Make Italian Cacciucco

The fresher the seafood, the better the flavor of your stew. Add seafood in stages based on cooking time to avoid overcooking delicate ingredients like shrimp.

Crusty bread is essential to soak up the flavorful broth. Add more chili flakes if you prefer a spicy kick. Allow time for the flavors to meld by simmering the broth gently.

How Many Calories Have Italian Cacciucco

Calories: ~350–400 kcal
Protein: 30–35 g
Carbohydrates: 20–25 g
Fat: 10–15 g
Fiber: 3–4 g

Pairing Suggestions

Wine: Pair with a dry white wine like Vermentino or a light red like Chianti.

Side Dish: Serve with a simple green salad for a complete meal.

Final Thoughts

Cacciucco is more than just a stew—it’s a taste of Tuscany’s coastal heritage in a single bowl. Brimming with a medley of fresh seafood, tomatoes, and aromatic herbs, it’s the kind of dish that tells the story of generations of fishermen and home cooks. The deep, layered flavors make every spoonful a reminder of the region’s connection to the sea.

Cooking Cacciucco at home allows you to bring a piece of the Tuscan coast to your own kitchen, even if you’re miles from the Mediterranean. While the recipe is humble in origin, the result is nothing short of luxurious, especially when paired with crusty bread to soak up the rich broth.

Once you’ve made it, Cacciucco becomes more than a recipe—it’s an experience that invites slow dining, conversation, and appreciation for Italy’s tradition of turning fresh, local ingredients into unforgettable meals.