Recipes › Soup › Cacciucco Livornese Seafood Stew Recipe

Cacciucco Livornese Seafood Stew Recipe

Recipe by Pedro M. A. Neves

Cacciucco Livornese is a robust Tuscan fish stew from the port city of Livorno, combining multiple varieties of fresh seafood in a tomato and wine broth enriched with garlic and chili. This traditional recipe reflects the catch of the day and the rustic cooking traditions of Mediterranean fishermen. The result is a deeply flavored, complex stew that showcases the quality of fresh seafood at its finest.

Ingredients

• 400g mixed white fish fillets (sea bass, halibut, or bream), cut into chunks
• 300g squid, cleaned and sliced into rings
• 250g large shrimp, peeled and deveined
• 200g clams, cleaned and purged
• 150g mussels, cleaned and debearded
• 100g octopus, cleaned and cut into pieces
• 60ml extra virgin olive oil
• 8 garlic cloves, minced
• 1 dried red chili, crushed, or 1/2 teaspoon red pepper flakes
• 400g canned San Marzano tomatoes
• 200ml dry white wine
• 400ml fish stock or water
• 2 tablespoons tomato paste
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Fresh Italian parsley, chopped
• 6 slices rustic bread, toasted or fried in olive oil

Instructions

1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add minced garlic and crushed chili, stirring constantly for 1-2 minutes until fragrant but not browned.

2. Add tomato paste to the pot and cook for 2 minutes, stirring continuously to combine with the oil and release its flavor.

3. Pour in the white wine and scrape the bottom of the pot with a wooden spoon to deglaze, allowing it to simmer for 3 minutes until the alcohol reduces slightly.

4. Add the canned tomatoes with their juice, fish stock, and bay leaf. Bring to a gentle simmer over medium-high heat.

5. Add the squid and octopus pieces, which require the longest cooking time. Simmer for 15 minutes to tenderize them.

6. Add the white fish chunks and simmer for 8 minutes until they begin to flake gently.

7. Add the shrimp and cook for 3 minutes until they turn pink and opaque.

8. Add the clams and mussels, cover partially, and simmer for 5-7 minutes until all shells open. Discard any that remain closed.

9. Season the stew with salt and freshly ground black pepper to taste. Remove from heat and let rest for 2 minutes.

10. Ladle the cacciucco into wide bowls, ensuring each serving includes multiple types of seafood and plenty of broth. Top with fresh parsley and serve with toasted bread on the side for dunking.

Substitutions

• Use diced firm white fish instead of multiple varieties if mixed seafood is unavailable—adjust total to 1kg
• Replace wine with additional fish stock or vegetable broth for a non-alcoholic version
• Substitute fresh tomatoes (600g, blanched and crushed) for canned tomatoes in summer months
• Use frozen seafood (thawed) if fresh is not available, though fresh provides superior texture and flavor

Tips

• Prepare and measure all ingredients before cooking; the stew comes together quickly once you begin, and timing is crucial for tender but not overcooked seafood
• Use the highest-quality fish stock available, or make your own from fish bones, as it significantly impacts the final flavor
• Do not skip the resting period after cooking—it allows flavors to meld and helps prevent overcooking delicate seafood
• Serve immediately in heated bowls to maintain the optimal temperature and texture of the seafood

Cacciucco Livornese originated in the fishing port of Livorno (Leghorn) on the Tuscan coast, where fishermen would combine their unsold catch with tomatoes, garlic, and wine into a humble, flavorful stew. The dish exemplifies la cucina povera—peasant cooking that transforms simple, humble ingredients into something extraordinary, and remains a cornerstone of Livornese and broader Tuscan culinary identity.

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