National Dish Italy: Cacciucco (Recipe)
In this article
Discover Cacciucco, the soul-warming fish stew that hails from the Tuscan coast! Born in the busy harbours of Livorno, this generous one-pot dish brings together a medley of seafood simmered in a rich, garlicky tomato broth. Lifted with white wine, a pinch of chilli and plenty of fresh parsley, it is the kind of rustic, fisherman’s supper that turns a handful of humble ingredients into something truly memorable. Serve it with toasted ciabatta and bring a taste of the Italian seaside to your table.
About Cacciucco
Cacciucco is a traditional Italian dish from the region of Tuscany, with deep roots along its coastline. Originally cooked by fishermen, it gathers a wonderful variety of seafood into one richly flavoured tomato broth. It is ideal for cooler days, offering a warming, nourishing meal full of goodness. Each pot is a little different depending on the day’s catch, and that easy-going, make-do spirit is exactly what gives the stew its character. Here you will learn how to recreate this delicious soup simply at home.
Ingredients (serves 1–2)
- 200g mixed seafood (e.g. mussels, squid, prawns)
- 100g white fish (e.g. hake)
- 1 onion
- 2 garlic cloves
- 400ml passata (sieved tomatoes)
- 200ml fish stock
- 50ml white wine
- 2 tablespoons olive oil
- Salt and pepper
- Fresh parsley
- Chilli flakes (to taste)
- Ciabatta bread
Shopping for the ingredients
When shopping for the ingredients for cacciucco, you should pay particular attention to fresh seafood. Ideally, visit your local fish market or rely on a fishmonger you trust. Fresh fish and shellfish guarantee the best flavour and the finest texture. Take care, too, to choose good-quality tomatoes for the passata, as this is what gives the soup its essential depth. As with many a classic Italian fish dish such as Brodetto di Pesce, the quality of the catch makes all the difference.
Preparing the dish
Preparation is absolutely key to the success of your cacciucco. Begin by finely chopping the onion and garlic. The seafood should be washed thoroughly and cleaned where necessary. Cut the white fish into bite-sized pieces. Have all the ingredients ready and to hand so that the cooking process runs swiftly and smoothly from start to finish.
Step-by-step instructions
- Heat the olive oil in a large pan and sauté the onion and garlic until softened and translucent.
- Add the passata and let everything simmer gently.
- Pour in the white wine and the fish stock, then bring the mixture to the boil.
- Add the seafood and the white fish to the pan and simmer for about 10–15 minutes, until the seafood is cooked through.
- Season the soup to taste with salt, pepper and chilli flakes.
- Finally, chop some fresh parsley and scatter it over the soup.
- Serve the cacciucco with toasted ciabatta bread.
Gluten-free / lactose-free version
Cacciucco is easy to adapt to special dietary needs. For a gluten-free version, simply swap the ciabatta for a gluten-free bread. As no dairy products are used in the soup itself, it is already naturally lactose-free. Just make sure that all the seafood and other ingredients are free from additives that might contain gluten or lactose.
Tips for vegans and vegetarians
Even though cacciucco is a dish built around seafood, vegetarians and vegans can create a tasty alternative. Replace the seafood with vegetables such as peppers, courgettes and aubergines. Use a robust vegetable stock in place of the fish stock and season the soup generously with herbs and spices. The result is an aromatic vegetable and tomato soup that is every bit as delicious, much like a comforting bowl of Minestrone.
More tips and tricks
If you would like to deepen the flavours of your cacciucco, you can add a little saffron. This lends the soup a special note and a beautiful colour. For extra heat, you might also sauté one or two finely chopped chillies along with the onions. Don’t forget to add the seafood only towards the end of the cooking time, so it stays tender and never turns rubbery.
Adapting the recipe to your taste
The recipe for cacciucco is easy to adjust to suit your personal preferences. Seafood lovers can add a wider variety of fish and shellfish. If you like things spicier, a touch more chilli is just the thing. Experiment with different herbs such as basil or oregano to give the soup your own individual stamp, much as you would when fine-tuning a tomato-rich Zuppa di Pesce.
Ingredient substitutions
If some of the listed ingredients are hard to find, there are plenty of alternatives. Instead of white wine, you can use a little lemon juice with water. Should fish stock be unavailable, a robust vegetable stock works well too. With the seafood there are no limits to your creativity: simply use whatever is fresh and locally available, just as you might when putting together a Risotto ai Frutti di Mare.
Drink pairing ideas
The perfect partners for cacciucco are white wines or light reds. A dry Chardonnay or a fruity Pinot Bianco harmonises beautifully with the flavours of the soup. Alternatively, a robust rosé also pairs nicely. If you prefer something alcohol-free, a sparkling mineral water or a zesty lemon soda makes an excellent choice.
Serving and presentation ideas
For an attractive presentation of your cacciucco, rustic, deep plates or soup bowls work best. Garnish the soup with a little fresh parsley and a few chilli flakes. Serve toasted ciabatta bread alongside on a separate plate. A squeeze of fresh lemon juice just before serving rounds off the whole flavour experience.
A bit of history
Cacciucco has a long history and comes from the coastal region of Tuscany. Originally it was a dish of the fishermen, who would cook up the day’s catch. Each fisherman would contribute whatever seafood he had brought in, which led to the varied mixture that defines the dish today. This tradition lives on, and the soup is now served in fine restaurants too — a proud example of Italian cuisine at its most generous.
More recipe ideas
Summary: Cacciucco
Cacciucco is a varied and aromatic dish prepared with simple ingredients. It unites a range of seafood in a hearty tomato broth and leaves plenty of room for tweaks and substitutions. Whether gluten-free, lactose-free, vegan or vegetarian, the recipe can be tailored to suit different dietary needs. It is ideal for fish lovers and for anyone who wants to bring a piece of Italian cooking home to their own kitchen.
