Italian Fish Stew (Cacciucco)

Italian Fish Stew (Cacciucco)

A deeply flavored seafood stew from the Tuscan coast, traditionally made with a variety of fish and shellfish, slowly simmered in a garlicky tomato-wine broth and served with toasted rustic bread.

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Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
Seafood
 1 lb white fish (cod, halibut, or sea bass), cut into chunks
 8 oz raw shrimp, peeled and deveined
 8 mixed shellfish (mussels, clams, or squid rings)
Aromatics
 2 tbsp olive oil
 1 medium onion, finely diced
 3 cloves garlic, minced
 ½ tsp dried thyme
 1 tsp red pepper flakes (adjust to heat preference)
Broth Base
 2 tbsp tomato paste
 1 cup dry white wine (e.g., Pinot Grigio or Verdicchio)
 1 can crushed tomatoes
 3 cups fish or seafood stock (or low-sodium chicken broth)
 Salt & freshly ground black pepper, to taste
To Finish
 2 tbsp chopped flat-leaf parsley
 Crusty bread or grilled ciabatta, for serving
 Optional: drizzle of high-quality olive oil or a pinch of saffron
Sauté Aromatics
1

In a large, heavy-bottomed pot or Dutch oven:

  • Heat olive oil over medium heat.

  • Add the onion and sauté for 3–4 minutes until soft.

  • Stir in garlic, red pepper flakes, and thyme; cook for 1 more minute until fragrant.

Build the Base
2

  • Add tomato paste; stir and cook for 1 minute.

  • Pour in the white wine and simmer until reduced by half — about 5–7 minutes.

  • Add crushed tomatoes and fish stock.

  • Season with a pinch of salt and pepper.

  • Simmer uncovered for 15–20 minutes to allow flavors to deepen and sauce to thicken slightly.

Cook the Seafood
3

  • Add firm white fish chunks first; simmer for 2–3 minutes.

  • Add shrimp and shellfish.

  • Cover and simmer for 5–7 minutes, or until shrimp are pink and shellfish have opened.
    (Discard any unopened shellfish.)

Finish & Serve
4

  • Stir in chopped parsley. Taste and adjust seasoning.

  • Optionally finish with a drizzle of olive oil or a pinch of saffron.

  • Ladle into bowls and serve hot with toasted bread for dipping.

Variations
5

  • Rustic style: Traditionally, older fish or fish heads were used for flavor — feel free to include bones or tails for a more authentic broth (strain before serving).

  • Tomato boost: Add sun-dried tomatoes or a touch of anchovy paste for umami.

  • Herb finish: A few basil leaves or oregano can be stirred in at the end for extra freshness.

  • Make it spicy: Add Calabrian chili paste or more red pepper flakes.

Pairing Suggestions
6

Wine:

  • Dry Italian whites – Vermentino, Fiano, or Pinot Grigio

  • Light reds – Chianti or Dolcetto

Cocktail:

  • Negroni or Aperol spritz for an Italian apéritif touch

Non-Alcoholic:

  • Sparkling blood orange soda

  • Chilled lemon-infused mineral water

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Ingredients

Seafood
 1 lb white fish (cod, halibut, or sea bass), cut into chunks
 8 oz raw shrimp, peeled and deveined
 8 mixed shellfish (mussels, clams, or squid rings)
Aromatics
 2 tbsp olive oil
 1 medium onion, finely diced
 3 cloves garlic, minced
 ½ tsp dried thyme
 1 tsp red pepper flakes (adjust to heat preference)
Broth Base
 2 tbsp tomato paste
 1 cup dry white wine (e.g., Pinot Grigio or Verdicchio)
 1 can crushed tomatoes
 3 cups fish or seafood stock (or low-sodium chicken broth)
 Salt & freshly ground black pepper, to taste
To Finish
 2 tbsp chopped flat-leaf parsley
 Crusty bread or grilled ciabatta, for serving
 Optional: drizzle of high-quality olive oil or a pinch of saffron
Italian Fish Stew (Cacciucco)
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