Cacciucco alla Livornese: A Bold Tuscan Fish Stew with Soul

Cacciucco alla Livornese is more than just a fish stew. It’s a story in a bowl. Born in the port city of Livorno, in Tuscany, this dish reflects the hardworking, sea-loving spirit of the people who created it. As a matter of fact, it is deeply rooted in the traditions of fishermen who used whatever the day’s catch offered. Nothing was wasted.

A Dish with Deep Roots

In the first place, cacciucco dates back to the 16th century. It is believed that poor fishermen would cook this robust stew using leftover or unsellable fish. Moreover, they combined various types of seafood with garlic, tomato, red wine, and stale bread — all cooked slowly to create a rich, flavorful broth.

Interestingly, the name cacciucco likely comes from the Turkish word küçük, meaning “small things” — a nod to the small fish and shellfish used in the recipe.

Ingredients: The Sea in a Pot

Traditionally, cacciucco includes at least five types of seafood, to represent the five “c”s in its name. These often include:

• Mussels
• Clams
• Squid or cuttlefish
• Octopus
• Firm white fish (like monkfish or scorpionfish)

Additionally, garlic, chili, sage, and a good amount of tomato passata form the aromatic base. Then, everything is simmered in red wine and fish stock until deeply flavorful.

Of course, the stew is served over toasted bread, rubbed with garlic and sometimes lightly soaked with the broth. This rustic touch makes every spoonful comforting.

Regional Variations

Cacciucco has several cousins across Italy. For example, brodetto in the Marche region or zuppa di pesce in Southern Italy. Yet, Livorno’s version stands out. It’s stronger, spicier, and thicker — almost like a seafood ragù. In contrast, other stews are often more delicate.

Also, in nearby Viareggio, the dish is lighter and cooked with white wine instead of red. Nevertheless, the Livornese version remains the most iconic.

Cooking Tips

• Use a mix of fresh seafood — the variety gives depth.
• Cook the ingredients in stages — start with octopus and squid, which need more time, and add delicate fish later.
• Don’t skip the bread — it’s essential, not optional.
• Spice it up with red pepper flakes — just as they do in Livorno.

Pairing & Serving Suggestions

For wine, a bold Tuscan red like Morellino di Scansano or Chianti Classico works beautifully. The richness of the stew stands up well to a full-bodied wine.

You can also enjoy it with a simple fennel and orange salad to refresh the palate. Or, serve with Tuscan crostini for a traditional starter.

Shop the Essentials

To make an authentic Cacciucco alla Livornese, visit bottegaitaliana.co.uk for key ingredients:

• Italian passata di pomodoro – smooth and rich
• Tuscan red wines – like Chianti or Rosso di Montalcino
• Dried Calabrian chili flakes – for that signature heat
• Extra virgin olive oil – cold-pressed and peppery
• Artisan sourdough bread – ideal for toasting and soaking

In Conclusion

Cacciucco alla Livornese is a dish that tells a story. It speaks of humble beginnings, bold flavors, and strong maritime culture. It’s hearty, spicy, and unforgettable.

So next time you crave something deeply satisfying, take a culinary trip to Livorno. Cacciucco will warm your heart and soul.