Cacciucco - Authentic Tuscan Seafood Stew Recipe

🍝 About This Dish

Cacciucco is a beloved seafood stew hailing from the coastal region of Tuscany in Italy. This dish has humble origins, with fishermen preparing it using the day's catch along with a rich tomato-based broth. Cacciucco holds a special place in Tuscan culinary heritage and is a symbol of community and tradition.

🌿 Ingredients Overview

• 500g mixed seafood (misto di mare): a combination of fish and shellfish such as squid, prawns, clams, and mussels
• 1 onion (cipolla)
• 2 cloves of garlic (aglio)
• 1 carrot (carota)
• 1 celery stalk (sedano)
• 400g canned tomatoes (pomodori pelati)
• 1 cup fish stock (brodo di pesce)
• 1 cup white wine (vino bianco)
• Extra-virgin olive oil (olio extra vergine di oliva)
• Salt and pepper to taste

✨ What Makes It Special

Cacciucco's uniqueness lies in its simplicity and reliance on fresh, quality seafood. While the base ingredients remain consistent, variations in seafood selection reflect the availability of the day's catch, making each pot of Cacciucco a truly unique experience.

📝 Ingredients

• Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, carrot, and celery. Sauté until softened.
• Pour in the canned tomatoes and fish stock. Bring to a simmer.
• Add the mixed seafood, white wine, salt, and pepper. Cover and cook for about 15-20 minutes until the seafood is cooked through.
• Adjust seasoning to taste. Serve hot in bowls with crusty bread on the side.

⏰ Timing Guide

• Preparation: 15 minutes
• Cooking: 30 minutes
• Total: 45 minutes

🍷 Wine Pairing

Cacciucco pairs wonderfully with a robust red wine such as Chianti Classico. The wine's earthy notes complement the rich flavors of the seafood stew, creating a harmonious dining experience. Serve the Cacciucco hot in individual bowls with a generous drizzle of olive oil and freshly chopped parsley.

💭 Chef's Notes

For an authentic touch, consider toasting the bread and rubbing it with garlic before serving alongside the Cacciucco. This traditional method adds depth to the dish and allows for sopping up the flavorful broth. Experiment with different seafood combinations to create your own version of this Tuscan classic.

📦 Storage

Cacciucco is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of fish stock to revive the flavors.