Cacciucco is a traditional Tuscan fish stew that brings together the freshest seafood! Originating from Livorno, it's a comforting dish with at least five types of fish like octopus, squid, and shrimp, all simmered in a delicious tomato and red wine broth. �� Have you ever tried making it? Start by sautéing garlic and onion to create a flavorful base. You can customize the seafood based on what's available, making it a fun dish to experiment with! Serve it over garlic-rubbed toast for that extra yum. Curious about tips and tricks to make it even better? Keep exploring!

History

Cacciucco, a hearty fish stew, has its roots in Livorno, Tuscany, where fishermen first crafted it to make use of smaller, unsellable fish.

This dish isn't just a meal; it's a piece of history. For over 500 years, Cacciucco has showcased Tuscan culinary heritage, connecting you to local fishing practices and seasonal seafood, much like how a charcoal smoker's design influences the cooking process.

The name even comes from the Turkish word "küçük," meaning small fish—pretty cool, right?

Traditionally, you'll find at least five types of seafood in this stew, emphasizing its rich flavors.

Isn't it fascinating how a simple dish evolved into a beloved icon?

Recipe

Cacciucco (Tuscan Fish Stew)

Cacciucco is a quintessential dish from the coastal regions of Tuscany, celebrated for its rich flavors and hearty ingredients. This traditional fish stew brings together a medley of seafood, simmered in a robust tomato and red wine broth, resulting in a comforting meal that's perfect for sharing with family and friends.

The beauty of Cacciucco lies in its versatility, allowing cooks to use whatever seafood is freshest and most readily available, making it a reflection of the local catch and seasonal bounty. To enhance your dining experience and sustainability, consider serving your Cacciucco in eco-friendly compostable plates that contribute to reducing plastic waste.

To truly capture the essence of this dish, start with a well-prepared soffritto, which forms the flavor base of the stew. The combination of garlic, sage, and red pepper infuses the broth with depth and warmth.

As you layer in the seafood, the careful cooking of each component guarantees that every bite offers the perfect balance of flavors and textures, from the tender mollusks to the delicate shrimp. Serve Cacciucco over toasted garlic-rubbed bread, allowing it to soak up the savory broth for a truly satisfying experience.

Ingredients:

• 200g octopus, cleaned and cut into pieces
• 200g squid, cleaned and sliced into rings
• 300g firm-fleshed fish (e.g., cod or haddock), cut into chunks
• 200g shrimp, peeled and deveined
• 200g mussels, cleaned and debearded
• 4 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1-2 red chili peppers, minced
• 1 cup dry red wine
• 1 can (400g) crushed tomatoes
• 4 cups fish stock or water
• Fresh sage leaves
• Salt and pepper, to taste
• 4 slices of crusty bread, toasted

Instructions:

In a large pot, heat the olive oil over medium heat and add the minced garlic, chopped onion, and red chili peppers to create the soffritto. Sauté until the onion is translucent and fragrant.

Add the octopus and squid, cooking for about 5 minutes until they begin to soften. Pour in the red wine, allowing it to simmer and reduce slightly before adding the crushed tomatoes and fish stock.

Bring the mixture to a gentle boil, then reduce the heat and add the firm-fleshed fish. Let it simmer for about 10 minutes, then carefully stir in the shrimp and mussels, cooking until the shrimp are pink and the mussels have opened.

Season with salt, pepper, and fresh sage to taste.

Extra Tips:

When preparing Cacciucco, feel free to adjust the types of seafood based on what's available or in season. Always verify that the seafood is fresh for the best flavor and texture.

If you prefer a stronger broth, consider adding a touch of fish sauce or a splash of lemon juice at the end to elevate the dish. Finally, serving the stew over toasted bread not only enhances the experience but also helps balance the richness of the broth, making this dish even more enjoyable.

Final Thoughts

Enjoying a bowl of Cacciucco is like taking a flavorful journey through the Tuscan coast. This Tuscan Seafood Stew is rich with fresh ingredients, like garlic and red wine, creating a delightful fish soup.

The blend of tomato paste and olive oil gives it that beautiful color and taste, while seasoning with salt brings everything together. Have you ever thought about how cooking times matter? Each type of seafood needs its moment in the pot to shine!

Just like with using a versatile kitchen tool to enhance meal prep, incorporating various seafood can elevate your Cacciucco experience. Served over toasted, garlic-rubbed bread, this dish isn't just about eating; it's about savoring every bite.