🍽️Stew

Classic Tuscan Cacciucco Seafood Stew

Name: Classic Tuscan Cacciucco Seafood Stew
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 1 lb mixed fish (such as squid, octopus, and white fish), cut into bite-size pieces; 1/2 lb shrimp, peeled and deveined; 1/2 lb mussels, cleaned and debearded; 1/2 cup extra-virgin olive oil; 2 garlic cloves, minced; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 1/2 cup dry white wine; 2 cups fish stock; 1 (14–15 oz) can diced tomatoes; 1 tsp red pepper flakes; Salt and freshly ground black pepper, to taste; Fresh parsley, finely chopped (for garnish); Crusty bread, for serving

"Experience the soul of the Italian coast with this legendary, tomato-rich seafood feast that turns humble ingredients into a sophisticated Mediterranean masterpiece."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1 lb mixed fish (such as squid, octopus, and white fish), cut into bite-size pieces
1/2 lb shrimp, peeled and deveined
1/2 lb mussels, cleaned and debearded
1/2 cup extra-virgin olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1/2 cup dry white wine
2 cups fish stock
1 (14–15 oz) can diced tomatoes
1 tsp red pepper flakes
Salt and freshly ground black pepper, to taste
Fresh parsley, finely chopped (for garnish)
Crusty bread, for serving

🌱 Pescatarian🌱 Dairy-Free🌱 High-Protein🌱 Mediterranean Diet⚡ Medium

❤️Health88%

😋Taste94%

🥳Joy92%

👨‍🍳Difficulty55/100

📜 The Story

Cacciucco originated in the port city of Livorno, Tuscany, as a humble fisherman's stew made from the diverse remnants of the daily catch. Local lore suggests the name's five 'c's represent the traditional requirement of including at least five different types of seafood in every authentic pot.

🧬 Flavor DNA

🍋Sour

4/10

🧂Salty

6/10

🌶️Spicy

4/10

🍯Sweet

3/10

🍄umami

9/10

☕Bitter

1/10

✨ Sensory Profile

"A robust, rust-colored broth teeming with the briny essence of the sea, offering a textural symphony of tender calamari and velvety white fish. The air fills with the fragrance of simmering garlic and wine, perfectly complemented by the audible crunch of olive-oil-drenched bread soaking up the rich, tomato-based nectar."

Chef's Mastery

💡

The Secret

For a truly authentic finish, rub your toasted bread vigorously with a raw garlic clove before serving; the heat from the bread softens the garlic and infuses the stew with a sharp, aromatic punch.

⚠️

Avoid This

Adding all the seafood at once can lead to overcooked, rubbery shrimp and squid; monitor the mussels closely and remove the pot from the heat as soon as they pop open.

❄️

Storage

Seafood stews are best eaten immediately, but leftovers can be kept in an airtight container for up to 24 hours. Reheat gently over low heat—do not let it boil, or the seafood will toughen.

Instructions

Heat the olive oil in a large, heavy-bottomed pot over medium heat until shimmering but not smoking.

Add the onion, carrot, celery, and garlic. Sauté for 6–8 minutes, stirring occasionally, until soft, fragrant, and lightly translucent.

Stir in the red pepper flakes and cook for about 1 minute, just until aromatic.

Pour in the white wine and simmer for 2–3 minutes, scraping the bottom of the pot to release any browned bits, until slightly reduced.

Add the diced tomatoes and fish stock. Season with salt and black pepper, then bring to a gentle simmer.

Carefully add the mixed fish, shrimp, and mussels. Cover and cook for 10–15 minutes, until the mussels have opened and the seafood is just cooked through.

Taste and adjust seasoning as needed. Discard any mussels that did not open.

Serve hot, garnished with fresh parsley and accompanied by crusty bread for dipping into the rich broth.