Traditional Italian Cacciucco Recipe

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh oregano
  • 1 teaspoon fresh basil
  • 1 can (400g) diced plum tomatoes
  • 1 cup dry white wine
  • 2 cups fish stock
  • 1 pound fresh mussels, cleaned and debearded
  • 1 pound fresh clams, cleaned
  • 1 pound fresh squid, cleaned and cut into rings
  • 1 pound fresh shrimp, peeled and deveined
  • Salt and pepper to taste
  • 1 loaf of crusty bread, sliced
  • Parsley for garnish

Steps and instructions

  1. Heat the olive oil over medium heat in a large pot.
  2. Add the onion, garlic, carrot, and celery to the pot and sauté until the vegetables are tender, about 5 minutes.
  3. Mix in the thyme, oregano, and basil and cook for another 2 minutes.
  4. Add the canned tomatoes to the pot and let it simmer for 10 minutes.
  5. Pour in the white wine and fish stock, and bring the mixture to a boil.
  6. Reduce the heat to low and let the broth simmer for 15 minutes.
  7. Add the mussels and clams to the pot. Cover and cook until the shells open, about 5-7 minutes.
  8. Add the squid rings and shrimp to the pot, and continue to simmer until the seafood is cooked through, about 3-4 minutes.
  9. Season the soup with salt and pepper to taste.
  10. Serve the cacciucco hot in bowls, garnished with parsley and accompanied by slices of crusty bread.

Tools for making

  • Large pot - Needed to cook the cacciucco and hold all the ingredients.
  • Spatula - Useful for stirring and sautéing the vegetables.
  • Knife - Required to chop the onion, garlic, carrot, celery, and herbs.
  • Cutting board - Provides a surface for chopping and preparing the ingredients.
  • Can opener - Necessary to open the can of diced plum tomatoes.
  • Measuring cup - Used to measure the olive oil, white wine, and fish stock.
  • Tongs - Helpful for handling the shellfish and squid while cooking.
  • Ladle - Used to serve the cacciucco into bowls.
  • Bread knife - Required to slice the crusty bread.
  • Soup bowls - Used to serve the cacciucco.

Recipe variations

  • Use different types of seafood such as scallops, lobster, or crab.
  • Add chopped bacon or pancetta for a smoky flavor.
  • Include additional vegetables like bell peppers or fennel.
  • Experiment with different herbs and spices such as saffron or red pepper flakes.
  • Replace the white wine with red wine or dry vermouth for a different flavor profile.
  • For a meat-free version, omit the seafood and add extra vegetables or use plant-based meat substitutes.
  • Serve the cacciucco over pasta, rice, or polenta instead of bread.
  • Try different types of bread for serving, such as sourdough or ciabatta.
  • Add a splash of lemon juice or zest for a citrusy twist.
  • For a spicier version, add chili peppers or hot sauce to the broth.

Recipe overview

Cacciucco, a traditional Italian seafood stew, offers a flavorful and hearty meal solution for seafood lovers. Originating from the coastal town of Livorno in Tuscany, this recipe uses a variety of fresh seafood including mussels, clams, squid, and shrimp, simmered in a savory tomato broth with herbs and vegetables. This stew is typically served with slices of crusty bread, perfect for soaking up the delicious broth. With a symphony of flavors and textures, this dish provides a delightful dining experience. Despite its gourmet taste, the cooking process is fairly straightforward, making it a wonderful option for both weeknight dinners and special occasions. Prepare to immerse yourself in the tastes of coastal Italy with this authentic cacciucco recipe.

Common questions

  1. Can I use dried herbs instead of fresh? Yes, you can use dried herbs as a substitute for fresh. Use about 1/3 of the amount specified for fresh herbs.
  2. Can I use vegetable stock instead of fish stock? Yes, you can use vegetable stock if you prefer a vegetarian version of the cacciucco. However, the flavor profile will be slightly different.
  3. Can I use other types of seafood? Absolutely! Feel free to experiment with different types of seafood based on your preferences. Some popular additions include scallops, lobster, or even chunks of firm white fish.
  4. How do I clean and debeard mussels? To clean mussels, scrub the shells under cold water to remove any dirt or debris. Remove the beard (the hairy fibers) by giving it a firm tug towards the hinge end of the shell. Discard any mussels that do not close when lightly tapped.
  5. How can I make the cacciucco spicier? If you prefer a spicier cacciucco, you can add a pinch of red pepper flakes or a dash of hot sauce to the broth while it simmers.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the cacciucco and hold all the ingredients.
  • Cutting board - A cutting board is necessary for chopping the onion, garlic, carrot, celery, and herbs.
  • Knife - A knife is needed for chopping the vegetables and herbs.
  • Wooden spoon - A wooden spoon is useful for stirring the ingredients in the pot.
  • Soup ladle - A soup ladle is helpful for serving the cacciucco into bowls.
  • Soup bowls - Soup bowls are needed for serving the hot cacciucco.
  • Crusty bread knife - A serrated bread knife is necessary for slicing the crusty bread.
  • Plates - Plates are useful for serving slices of crusty bread alongside the cacciucco.

Origin stories

Cacciucco, a hearty Italian seafood stew, hails from the port city of Livorno, located in the Tuscany region. This dish tells a tale of the sea and its generous bounty. It was traditionally made by fishermen using the catch of the day that was not sold at the market, embodying a beautiful story of resourcefulness. Every spoonful of this Tuscan delicacy whispers a melody of waves, evoking images of sun-soaked coastal landscapes and salt-sprayed docks bustling with the day's catch. Cacciucco is always served with toasted bread rubbed with garlic, a detail as vital as the fish itself. Legend has it that for every type of fish used, a sailor's story gets woven into the stew, making each pot a tapestry of tales from the Tyrrhenian Sea.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.