Cacciucco (Italian Seafood Stew)

What to Expect

Cacciucco is a deeply flavorful stew, with a rich, tomato-based broth that is infused with the umami of the seafood. The seafood itself is tender and absorbs all the aromatic flavors from the broth. Expect a hearty meal that’s filling but not heavy, and one that will make your kitchen smell absolutely amazing.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Time to Stand: 10 minutes (optional for flavors to meld)
• Total Time: 1 hour 10 minutes
• Ease of Cooking: Moderate
• Servings: 4–6
• Calories: 350 per serving (estimate)
• Cost of Ingredients: Moderate to High (due to seafood)
• Cuisine: Italian (Tuscan/Ligurian)
• Course: Main course, Soup

Equipment Needed

• Large pot or Dutch oven
• Ladle
• Wooden spoon
• Knife and cutting board
• Serving bowls
• Oven for toasting bread (optional)
• Go here to buy the must-have equipment and ingredients for making a Savory  #cacciucco here.

Ingredients

• Seafood:
  • 1 lb (450g) fresh squid, cleaned and sliced into rings
  • 1 lb (450g) shrimp, peeled and deveined
  • 1 lb (450g) mixed fish fillets (such as bass, red snapper, or cod)
  • 1 lb (450g) clams or mussels, cleaned
• For the Broth:
  • 1/4 cup extra virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red chili pepper (optional, for spice)
  • 1 cup dry white wine
  • 1 can (14 oz) crushed tomatoes
  • 3 cups fish stock (or water, if you prefer a lighter broth)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
• To Serve:
  • 4–6 slices of crusty bread, toasted
  • Fresh parsley, chopped (for garnish)
  • Go here to buy the must-have equipment and ingredients for making a Savory  #cacciucco here.

Method

Step 1: Prepare the Seafood

• Begin by cleaning and prepping your seafood. Slice the squid into rings, peel and devein the shrimp, and cut the fish fillets into bite-sized chunks. Set everything aside and keep them chilled until needed.

Step 2: Cook the Base

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened and translucent.
• Add the minced garlic and chili pepper (if using), and sauté for another 2 minutes, until fragrant. Be careful not to burn the garlic.

Step 3: Deglaze with Wine

• Pour in the dry white wine, scraping up any bits stuck to the bottom of the pot. Allow the wine to reduce by about half, which should take about 3–5 minutes.

Step 4: Add Tomatoes and Fish Stock

• Stir in the crushed tomatoes, fish stock, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 15 minutes to allow the flavors to meld together.

Step 5: Add the Seafood

• Add the seafood to the pot, starting with the squid, followed by the shrimp, fish fillets, and finally, the clams or mussels. Stir gently, making sure the seafood is evenly distributed in the broth. Cover the pot and cook for 10–12 minutes, or until the clams or mussels have opened and the fish is cooked through.

Step 6: Final Adjustments

• Taste the broth and adjust seasoning with more salt, pepper, or chili if you like a spicier kick. Let the stew sit for about 10 minutes off the heat to allow the flavors to intensify.

Step 7: Serve

• Ladle the Cacciucco into individual bowls, making sure to include plenty of seafood. Serve with a slice of toasted crusty bread on the side, perfect for dipping into the savory broth. Garnish with fresh parsley for a pop of color and freshness.

Variations and Tips

• Vegetarian Version: If you’re looking for a vegetarian alternative, you can replace the seafood with hearty vegetables like zucchini, eggplant, and tomatoes. Use vegetable stock instead of fish stock.
• Add a Richer Flavor: Some variations of Cacciucco include adding a spoonful of tomato paste or a drizzle of high-quality olive oil to the broth for extra richness.
• Serving Ideas: While Cacciucco is typically served with bread, you can also serve it over a bed of polenta for a more filling dish.
• Substitutions for Dietary Needs:
  • For gluten-free: Serve with gluten-free bread or enjoy the stew on its own.
  • For dairy-free: This recipe is naturally dairy-free, but make sure any bread you use is dairy-free if needed.
  • For a lower-calorie version: Use less olive oil and opt for leaner fish like tilapia or cod.
  • Go here to buy the must-have equipment and ingredients for making a Savory  #cacciucco here.

Nutritional Information (per serving)

• Calories: 350 (estimate)
• Protein: 45g
• Carbs: 20g (from bread and tomatoes)
• Fat: 10g
• Fiber: 3g
• Sodium: 800mg (varies based on stock and added salt)

Notes:

• Broth Flavor: The broth is the star of the dish, so don’t rush it! Allow the tomatoes and herbs to really come together before adding the seafood.
• Seafood Variety: You can customize the seafood mix based on what’s available in your area, but always choose the freshest seafood for the best flavor.

I hope this guide has made making Cacciucco seem a little less daunting or has you excited to try it for the first time. Have you tried making Cacciucco before, or is this your first time diving into the world of seafood stews? Please, be honest and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.