Italy By Food Enthusiasts · 6 min read

National Dish Italy: Cacciucco Maremmano (Recipe)

Tuscan cacciucco maremmano fish soup with prawns and mussels served with toasted bread

In this article

Say hello to Cacciucco Maremmano, a soul-warming fish soup straight from the rugged Maremma coast of Tuscany. This brings together a generous medley of fresh fish and seafood, all simmered in a fragrant tomato broth laced with garlic and herbs. Every spoonful tastes of the Mediterranean, making it a real showstopper for a festive gathering or a relaxed supper at home. Bring the salty air of the Tuscan shore right into your own kitchen.

About Cacciucco Maremmano

Cacciucco Maremmano is a traditional Italian fish soup that hails from the scenic Maremma region of Tuscany. This hearty dish brings together several kinds of fresh fish and seafood, gently cooked in an aromatic broth of tomatoes and spices. The interplay of ingredients and the slow method of cooking create a unique tasting experience that captures the very essence of the Mediterranean. Whether for a special occasion or a cosy evening meal, Cacciucco Maremmano is always a highlight.

Ingredients (serves 1–2)

200 g fresh fish (e.g. cod or redfish)
100 g prawns
100 g mussels
1 onion
2 cloves of garlic
400 g tinned tomatoes
500 ml fish stock
Olive oil
Fresh parsley
Salt and pepper
A few slices of toasted bread

Shopping for the ingredients

When shopping for the ingredients for Cacciucco Maremmano, it is important to look for fresh produce. The fish and seafood in particular should be of high quality and as fresh as possible to guarantee the best flavour. Many local markets or fishmongers stock fresh catch, and it is well worth buying directly from fishermen or down at the harbour. On top of that, use good-quality olive oil and aromatic herbs and spices to round out the taste of the dish.

Preparing the dish

Preparing Cacciucco Maremmano takes a little time and effort, but the result is worth every minute. First, clean the fish and seafood thoroughly and cut them into suitable pieces. Meanwhile, finely chop the onion and the garlic so they release their full aroma during cooking. Have all the ingredients ready and to hand so the cooking process runs smoothly from start to finish.

Step-by-step instructions

Heat a little olive oil in a large pan, then add the onion and garlic. Fry over a medium heat until golden.
Add the tinned tomatoes and let the mixture simmer for a few minutes so the flavours can develop.
Pour the fish stock into the pan and bring the soup to the boil.
Add the mussels, prawns and fish. Let the soup cook until the mussels open and the fish is cooked through.
Season the soup with salt and pepper and garnish with fresh parsley.
Serve the Cacciucco Maremmano with toasted bread.

Gluten-free / lactose-free version

Cacciucco Maremmano lends itself beautifully to gluten-free and lactose-free diets. To make the dish gluten-free, simply serve it with gluten-free bread on the side. The soup itself contains no dairy, which makes it suitable for anyone who is lactose intolerant. What is more, any of the ingredients can be swapped for gluten- and lactose-free alternatives, so that everyone can enjoy this dish without compromise.

Tips for vegans and vegetarians

For vegans and vegetarians, Cacciucco Maremmano is easy to adapt by replacing the fish and seafood with mixed vegetables such as courgette, peppers and carrots. Use a vegetable stock for the broth and add extra spices like saffron or chilli to give the dish more depth. The rich tomato soup remains a real treat, even without any animal products. Experiment with different vegetables to suit your personal taste.

More tips and tricks

A few tips can help you perfect your Cacciucco Maremmano. Cook the soup gently so the delicate fish does not break apart. It is also best to prepare the broth in advance to deepen the flavour. Fresh herbs should always be added right at the end to preserve their aroma. Experiment with different sides or ways of serving to keep things interesting on the table. The same gentle, slow approach pays off in a soothing bowl of Zuppa Toscana.

Adapting the recipe to your taste

The recipe for Cacciucco Maremmano can easily be tailored to personal preferences. Some people favour particular kinds of fish or seafood, so do not hesitate to add or swap in your own favourites. The spices, too, can vary according to individual taste; some like it spicier, while others prefer it milder. Be sure to adjust the consistency of the soup as needed by using more or less broth.

Ingredient substitutions

If certain ingredients for Cacciucco Maremmano are not available, there are plenty of alternatives. Instead of fresh fish, you can use frozen fish, which is often just as good when defrosted properly. For the seafood, ready-prepared options are also handy and can be cooked quickly. Beyond that, you can use seasonal regional vegetables to suit your own taste, much as you might in a comforting Zuppa di Cozze.

Drink pairing ideas

To round off the experience of Cacciucco Maremmano, the right drinks make all the difference. A well-chilled, light white wine such as a Vernaccia di San Gimignano pairs wonderfully with the flavours of the dish. Alternatively, a crisp Prosecco is a fresh choice that highlights the seafood. For those who prefer not to drink alcohol, a refreshing homemade lemonade or a herb-infused tonic water makes a lovely accompaniment.

Serving and presentation ideas

The presentation of Cacciucco Maremmano can greatly enhance the enjoyment of the dish. Serve the soup in a deep bowl and garnish it with fresh herbs such as parsley or basil. A few slices of the toasted bread can be arranged decoratively to one side to create a stylish look — a trick borrowed from the way you might plate up Crostini Toscani. Use attractive crockery to lend the dish a touch of elegance and turn it into a special occasion.

A bit of history

Cacciucco Maremmano has a rich history that is closely tied to the traditions of Tuscany’s coastal communities. The dish is thought to have been created by fishermen, who combined the leftovers of their catch into one flavourful soup. Over the years the recipe has evolved, with each area adding its own variations. Today Cacciucco is a symbol of Tuscan cooking and a fine example of Italian cuisine, often brought to the table at festivities and family gatherings.

More recipe ideas

Summary: Cacciucco Maremmano

Cacciucco Maremmano is far more than a simple fish soup — it is a celebration of flavour that embodies the very soul of Tuscan cooking. The combination of fresh fish, aromatic spices and a velvety tomato sauce makes it an unforgettable experience. Whether for a festive occasion or simply a special evening at home, this recipe is easy to adapt and has something to offer every palate. Let the Tuscan coast inspire you and bring the flavours of Italy straight to your kitchen.