Why this Cacciucco Livornese Fish Stew Works

Cacciucco is Tuscany’s most seafaring comfort food—briny, tomato-rich, and perfumed with garlic and herbs. This version aims for balance: a velvety base layered with soffritto, a burst of umami from anchovy, gentle heat from chili, and the sweet brine of shellfish. Squid is simmered longer for tenderness, while delicate fish and shrimp go in near the end to stay succulent. Garlic-rubbed toast (traditionally made from day-old bread) anchors the bowl, soaking up every drop.

Origins and Cultural Significance

Cacciucco hails from Livorno, a bustling Tuscan port on the Ligurian Sea. Historically, it was a fisherman’s stew: the catch of the day—often small, bony, or unsold pieces—was cooked with tomatoes, herbs, and stale bread. Many legends claim the name nods to “coccio” (earthenware pot) or that it should feature five types of fish for the five Cs in its name. In practice, it’s resourceful cooking that celebrates abundance and thrift, a dish meant to gather friends and family around a pot that tastes of the sea and the market.

Ingredient Notes and Substitutions

• Fish mix: Use what’s fresh and sustainable. Firm white fish like monkfish or cod holds shape; add oily fish (mackerel) for richness if you like. Avoid delicate fillets that flake excessively.
• Shellfish: Mussels and clams bring brine and aroma. Always discard cracked shells before cooking and unopened shells afterward.
• Squid vs. octopus: Squid tenderizes either quickly (2–3 minutes) or low and slow (12–20 minutes). Here we choose the longer path for a soft bite. Octopus or cuttlefish can substitute with a longer simmer.
• Anchovy: It melts into the base for quiet depth; it won’t make the stew taste “fishy.” Omit if needed or replace with a splash of colatura (anchovy essence) at the end.
• Bread: Stale, rustic bread is ideal. The garlic rub on hot toast is the small step that makes it authentic.
• Acid: A spoon of red wine vinegar brightens the stew; lemon at the table lets diners tune their bowl.

Technique Tips for Success

• Heat management: Keep the stew at a gentle simmer once seafood is added. A boil can toughen squid and break fish into flakes.
• Layering: Build flavor early—caramelizing tomato paste and blooming garlic, chili, and anchovy creates a savory backbone that mimics a long-cooked stew without hours on the stove.
• Sand insurance: Purge clams in salted water and rinse shellfish well. Grit ruins texture.
• Timing: Stagger additions by density. Squid needs longer; fish and shrimp need only minutes. Shellfish go in covered to steam open.
• Bread barrier: Place toast in the bowl before ladling; it softens into a garlicky layer that thickens each spoonful.

Variations

• Cacciucco in bianco: Skip tomatoes; use white wine, extra stock, and more herbs for a pale, briny version.
• Spicier Livornese: Add a whole dried peperoncino or a pinch of Calabrian chili paste.
• Tomato-forward: Increase tomato paste and reduce stock slightly for a thicker base.
• Herb swap: Try thyme or marjoram in place of rosemary; always remove woody stems before serving.

Pairing and Serving

• Wine: Pour a coastal Italian red (young Sangiovese) or a structured white (Vermentino). Both complement the stew’s savory-saline character.
• Sides: Keep it simple—a peppery arugula salad and extra toast. The stew is the star.

Make-Ahead, Storage, and Reheating

• Make-ahead: Cook the base (through Step 5) up to 2 days ahead. Reheat gently and proceed with seafood additions just before serving.
• Storage: Refrigerate leftovers up to 1 day; seafood is delicate. Bread should be toasted fresh.
• Reheating: Warm gently over low heat. Avoid boiling to keep seafood tender.

Sustainability and Sourcing

Choose local, seasonal species when possible, and consult sustainable seafood guides. Smaller, underutilized fish make exceptional cacciucco and honor the dish’s roots.

Final Thoughts

Cacciucco is more than a recipe—it’s a method for cooking the sea with warmth and thrift. Respect the order of operations, lean on great olive oil and herbs, and use a lively acidity to lift the broth. With crusty garlic toast and a communal pot, you’ll channel the docks of Livorno from your own kitchen.