Italian Fish Stew Name: Cacciucco Explained

The Italian fish stew most closely associated with Livorno, Tuscany, is called cacciucco (pronounced roughly kah-choo-koh). It is a tomato-rich stew of mixed seafood, often served over garlic-rubbed toast; the exact seafood and seasoning vary from cook to cook and from one coastal version to another.

Ingredients

4 thick slices rustic or country-style bread, about 1 inch thick (about 7 oz / 200 g)
5 tablespoons extra-virgin olive oil, divided (75 ml)
1 medium yellow onion, finely chopped (about 5 oz / 150 g)
1 celery rib, finely chopped (about 2 oz / 60 g)
1 small carrot, finely chopped (about 2½ oz / 75 g)
4 garlic cloves, finely chopped (about 12 g), plus 1 small clove for rubbing the toast (about 3 g)
½ teaspoon red pepper flakes (about 1 g), or less to taste
2 tablespoons tomato paste (about 32 g)
½ cup dry red wine (120 ml)
1 can crushed tomatoes, 28 oz (794 g)
2 cups seafood or fish stock (475 ml); use water if stock is unavailable
1 bay leaf
1 teaspoon fine salt to start (about 5 g), plus more to taste
¼ teaspoon freshly ground black pepper (about 0.5 g), plus more to taste
¾ lb cleaned squid, cut into rings and tentacles left whole if small (340 g)
1 lb firm white fish, such as cod, haddock, or halibut, cut into 1½-inch chunks (450 g)
8 oz peeled and deveined shrimp (225 g)
12 oz mussels, scrubbed and debearded (340 g)
¼ cup chopped fresh flat-leaf parsley (about 15 g)
1 lemon, cut into wedges, for serving (optional)

Instructions

Prepare the bread and seafood. Pat the fish and shrimp dry, and keep them refrigerated while you prepare the base. Check the mussels: discard any with cracked shells or shells that stay open when tapped. Set out the squid, chopped vegetables, measured wine, tomatoes, and stock so they are ready to add in sequence. The 30-minute prep estimate assumes the squid is cleaned and the mussels are ready to cook; ask a fishmonger to clean the squid if needed.
Soften the vegetables. Heat 3 tablespoons of the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, celery, carrot, and 1 teaspoon salt. Cook for 7 to 8 minutes, stirring now and then, until the vegetables are soft and glossy but not browned. Add the four chopped garlic cloves and red pepper flakes, and stir for about 30 seconds.
Build the tomato base. Stir in the tomato paste and cook for 1 minute. Pour in the red wine and simmer for about 4 minutes, scraping up any bits on the bottom, until the sharp alcoholic smell has mostly faded. Add the crushed tomatoes, stock, bay leaf, and black pepper. Bring the pot to a gentle simmer, then cook uncovered for 15 minutes, stirring occasionally. Keep the heat moderate: a steady simmer helps the sauce reduce without scorching.
Toast the bread while the sauce simmers. During the 15-minute tomato simmer, toast the bread in a toaster or in a dry skillet over medium heat, turning once if using a skillet. Toast until crisp and golden at the edges, about 4 to 6 minutes depending on thickness. Rub one side of each warm slice with the cut side of the reserved garlic clove, then set aside. This happens alongside the stew simmer and does not add to the listed cooking time.
Cook the squid until tender. Add the squid to the pot and stir it into the sauce. Lower the heat so the stew bubbles gently, cover partially, and simmer for 25 minutes. Stir once or twice. Squid can turn chewy if it is cooked briefly and unevenly, so give it this longer, gentle simmer before adding the more delicate seafood.
Add the fish and shrimp. Nestle the fish chunks into the sauce and add the shrimp. Simmer gently for about 8 minutes, turning the fish carefully once if needed. Avoid vigorous stirring, which can break the fish apart. Check the thickest fish piece with a food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). The shrimp should be opaque and firm.
Steam the mussels and finish. Add the mussels, cover the pot, and cook for about 5 minutes, just until the shells open. Discard any mussels that remain closed after cooking. Remove the bay leaf, stir in the parsley and the remaining 2 tablespoons olive oil, and taste the broth. Add salt, pepper, or a small squeeze of lemon if the tomatoes need extra brightness. Serve at once with the garlic toast.

Tips

Choose seafood that cooks at a similar pace. This version uses squid for a longer simmer, then adds fish, shrimp, and mussels near the end. If using a different mix, add quick-cooking items late so they do not become tough or fall apart. Ask the fishmonger for firm fish suitable for a stew.
Keep the simmer gentle. A hard boil can break up the fish and make shrimp rubbery. Once the seafood is in the pot, use low heat and move pieces with a spoon only when necessary.
Make a stock substitution thoughtfully. Seafood stock adds savory depth, but water works if you cannot find it. The finished broth will taste lighter, so adjust the salt at the end. For a wine-free version, replace the wine with the same amount of stock and add 1 teaspoon red wine vinegar for a little acidity.
Do not salt heavily before tasting. Mussels and packaged stock can contribute quite a bit of salt. Start with the amount listed, then season the finished stew after the seafood has cooked.

Serving Suggestions

Set a garlic toast slice in the bottom of each wide, shallow bowl and ladle the stew over it, or serve the toast alongside so each person can dip as they eat. The bread absorbs the tomato broth and makes the seafood easier to enjoy without needing a separate side. Offer lemon wedges and extra chopped parsley at the table; a small squeeze of lemon can sharpen the tomato and seafood flavors.

If you want another accompaniment, serve a simple green salad dressed with olive oil and vinegar. Keep other sides fairly plain, since the stew is already substantial and full of different textures. Provide a bowl for mussel shells and plenty of napkins. If the stew is being served as part of a larger meal, smaller bowls and one toast slice per person make a satisfying first course.

Variations

Cacciucco is a regional Tuscan seafood stew, especially associated with Livorno, but there is no single fixed seafood list for every household or restaurant. Traditional and local versions may use a wider assortment of Mediterranean fish and shellfish, including cuttlefish, octopus, or different whole fish. This home recipe uses squid, firm white fish, shrimp, and mussels because they are relatively accessible and fit the same tomato-based approach.

For a simpler shopping list, replace the squid with an equal amount of firm fish and shorten the simmer after adding it: cook the fish only until it reaches 145°F (63°C), checking the thickest piece with a thermometer. The texture will be less chewy and the broth will lack the squid’s distinct character, but the stew remains satisfying. You can also use clams instead of mussels; scrub them well and cook until their shells open, discarding any that stay closed.

For a milder bowl, reduce or omit the red pepper flakes. If you prefer a thicker broth, mash a few soft pieces of carrot and tomato against the side of the pot before adding the seafood; avoid adding flour, which can make the tomato broth pasty. If you do not have rustic bread, use sturdy sourdough or another crusty loaf. Soft sandwich bread will absorb the broth too quickly and may fall apart.

Storage and Reheating

Refrigerate leftover stew within 2 hours of cooking in a shallow, airtight container. Cooked leftovers generally keep for 3 to 4 days in the refrigerator, although the seafood’s texture is best during the first 1 to 2 days. If possible, store extra toast separately so it stays crisp. You can freeze the stew for up to 2 months, but thawed fish and shellfish may be softer; freeze promptly in a freezer-safe container and thaw overnight in the refrigerator.

Reheat only the portion you plan to eat in a covered saucepan over low to medium-low heat, stirring gently until hot throughout. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Avoid prolonged boiling, which can toughen the seafood. If the broth has thickened in the refrigerator, stir in a tablespoon or two of water or stock as it warms. Reheat once rather than repeatedly warming and cooling the entire batch.

Frequently Asked Questions

What is the Italian name for fish stew?
Cacciucco is the name most often associated with Tuscan fish stew, particularly the version from Livorno. Italy has many regional seafood soups and stews, though, so not every Italian fish stew is called cacciucco. Brodetto, for example, is a name used for several Adriatic coastal preparations.

How do you pronounce cacciucco?
A helpful English approximation is “kah-choo-koh.” The double c is pronounced like a “ch” sound in Italian, and the final vowel is a clear “oh.” Pronunciation can vary slightly by local accent, but this approximation will make the name recognizable.

Can I make cacciucco without squid?
Yes. Use additional firm white fish, clams, or another seafood you enjoy. If you replace squid with fish, do not simmer the replacement for the full 25 minutes; add it later and cook only until it reaches the fish safe minimum of 145°F (63°C). The resulting stew will have a different texture and less of the deep, savory character squid brings.

Can I use frozen fish or shrimp?
Yes. Thaw seafood in the refrigerator, not on the counter, then drain and pat it dry before cooking. Excess water can thin the broth and prevent the fish from holding together. If the fish is still partly frozen, allow it to thaw fully before cutting it into even chunks so it cooks at a predictable pace.

Can I make the tomato base ahead?
Yes. Prepare the vegetable, wine, tomato, and stock base through its 15-minute simmer, cool it promptly, and refrigerate it in a covered container. Add the squid and other seafood when you reheat the base and finish the recipe, so the fish and shellfish do not sit in the sauce and overcook. Reheat the finished leftovers to 165°F (74°C).

What should I do if a mussel does not open?
Discard it rather than forcing it open or eating it. Before cooking, also discard mussels with broken shells or ones that remain open after a gentle tap. Keep raw mussels refrigerated until they go into the pot, and cook them until their shells open.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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