Why You’ll Love Cacciucco – Tuscan Seafood Stew Recipe

I like this recipe because it’s hearty, soulful, and perfect for sharing. I appreciate how each type of seafood adds its own texture and flavor, creating a stew that feels both refined and homey. I also enjoy serving it with garlicky toasted bread, which soaks up every bit of the rich broth.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Stew base
3 tbsp of olive oil
1 pinch of chilli flakes
1 pinch of fennel seeds
4 garlic cloves, finely minced
1 onion, finely diced
1 celery stick, finely diced
1 small octopus, cleaned and sliced
squid, small, cleaned and sliced into rings
250ml of red wine
2 sprigs of sage
400ml of passata
1l fish stock
salt
pepper

Fish and seafood
200g of clams, cleaned
200g of mussels, cleaned
6 langoustines
200g of monkfish tail, cut into 6 pieces
200g of gurnard, cut into 6 pieces
200g of red snapper fillet, cut into 6 pieces

To finish
6 slices of bread, toasted
2 garlic cloves
parsley, chopped

Directions

I begin by setting a large pan over medium heat and adding 2 tablespoons of olive oil along with the chilli flakes and fennel seeds. I add the onion, garlic, and celery with a pinch of salt and cook gently until everything is soft without taking on color.

I remove the vegetables from the pan and increase the heat. I add the remaining tablespoon of olive oil along with the octopus and squid, cooking until the seafood releases its liquid and it evaporates.

I return the vegetables to the pan, pour in the red wine, and add the sage sprigs. I let everything simmer until the wine reduces by half, then add the passata and 600ml of the fish stock. I simmer the stew for about 1 hour, stirring occasionally, until the octopus is tender.

I add the remaining fish stock to loosen the stew, followed by the pieces of fish. I avoid stirring too much to keep the fish intact. I add the langoustines, cover the pan, and simmer for 5 minutes.

I remove the lid, add the mussels and clams, cover again, and cook for another 3 to 4 minutes until the shells open. I discard any shellfish that do not open. I serve the stew over toasted bread rubbed with garlic and finish with chopped parsley.

Servings and Timing

I make this recipe to serve 6 people. Preparation takes me about 30 minutes, cooking time is around 1 hour and 15 minutes, and the total time comes to approximately 1 hour and 45 minutes.

Variations

I sometimes adjust the seafood based on what’s freshest, swapping gurnard or red snapper for other firm white fish. I like adding a little extra chilli when I want more heat. On occasion, I include a small piece of orange peel during simmering for subtle citrus depth.

Storage/Reheating

I store leftover cacciucco in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently on the stovetop over low heat to avoid overcooking the seafood. I avoid microwaving when possible to preserve texture.

FAQs

What makes cacciucco different from other seafood stews?

I find cacciucco richer and more intense, with a strong tomato and wine base and a mix of many seafood types.

Can I make this stew ahead of time?

I like preparing the base in advance and adding the delicate seafood just before serving.

Do I have to use octopus?

I enjoy the depth octopus adds, but I’ve made it without and still loved the result.

What bread works best for serving?

I prefer rustic white bread or sourdough, toasted well and rubbed with garlic.

Can I freeze cacciucco?

I don’t recommend freezing because the seafood texture can suffer.

How spicy is this stew?

I find it gently warm rather than spicy, but I can easily increase the chilli flakes.

What if some clams or mussels don’t open?

I always discard any shellfish that remain closed after cooking.

Can I use store-bought fish stock?

I use good-quality fish stock when I don’t have homemade, and it works well.

Is this stew very thick?

I like it brothy but rich, and I adjust the stock to reach my preferred consistency.

Can I serve this as a main course?

I always serve it as a main, especially with plenty of bread on the side.

Conclusion

I keep coming back to this Cacciucco recipe because it feels authentic, comforting, and deeply satisfying. I love how it brings the flavors of the sea together in one generous pot, perfect for slow meals and shared tables.