Name: Cacciucco (Tuscan fish stew)
Total time: 1 h
Yield: Serves 6
Cuisine: Italian
Ingredients: 6 tbsp extra-virgin olive oil; 1 small red onion finely chopped; 2 cloves garlic peeled but left whole and lightly crushed; 4 small squid cleaned and chopped into bite-sized pieces; 200ml white wine; 400g tin plum tomatoes; 300g skinless, boneless fillet gurnard or hake cleaned and cut into bite-sized pieces; 300g clams cleaned; 300g mussels cleaned; 12 king or tiger prawns shells on; 500ml fish stock; crusty white bread or sourdough thickly sliced and toasted

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Cacciucco (Tuscan fish stew)

Cacciucco (Tuscan fish stew)

Published: October 16, 2020 at 11:41 AM

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Serves 6

Easy

Total time: 1 hr

A star rating of 5 out of 5.1 ratingRate

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Cacciucco is a fish stew from Livorno, a port on the coast of Tuscany, and it should contain five types of seafood. This recipe comes from Caldesi in Campagna, an Italian restaurant in Bray

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Complete the dish

Try this Tuscan fish stew then check out our vegetarian stew, quick fish stew and San Franciscan seafood stew. Now find out 10 things we love about Tuscan cuisine.

Recipe author Katie Caldesi says: "I have always thought it strange that Britain doesn’t have a culinary history of fish stew since we are surrounded by water. Up and down the length of Italy are varying recipes for fish in sauce, usually made with broken, oddly shaped or left-over fish and shellfish from the fishmonger’s stall, but always with plenty of flavour. Stufato di pesce, or fish stew, is made both with and without tomatoes, some with saffron, others with pine nuts and mushrooms, some with pasta, others in a simple broth."

Ingredients

Nutrition

6 tbsp extra-virgin olive oil
1 small red onion

finely chopped
2 cloves garlic

peeled but left whole and lightly crushed
4 small squid

cleaned and chopped into bite-sized pieces
200ml white wine
400g tin plum tomatoes
300g skinless, boneless fillet gurnard or hake

cleaned and cut into bite-sized pieces
300g clams

cleaned
300g mussels

cleaned
12 king or tiger prawns

shells on
500ml fish stock
crusty white bread or sourdough

thickly sliced and toasted

Nutrition: per serving

kcal268

low
fat13.6g
saturates2.1g
carbs5.4g
sugars4.4g
fibre1.3g
protein25.1g
salt1.2g

Method

step 1

Heat the oil in a large, deep, lidded frying pan. Fry the onion for 5-7 minutes or until softened. Add the garlic and some seasoning, and fry for a couple of minutes. Add the squid, put the lid on the pan and cook for a few minutes, shaking the pan frequently. Remove the lid and add the wine – leaving the lid off let the wine reduce for a couple of minutes. Add the tomatoes, bash them with a wooden spoon to break them up a bit (they will also break down during cooking) and cook for 20 minutes. Add the gurnard, clams, mussels, prawns and stock, and bring to the boil.
step 2

Reduce the heat and simmer, uncovered, for 10 minutes. At this point discard any closed clams and mussels. Taste to adjust the seasoning, then serve in warm bowls, garnished with parsley and accompanied by crusty bread. Some Livornese put the bread at the bottom of a soup bowl and ladle the soup on top of it to become soaked in the glorious juices!

Head here for our best fish stew recipes

Fish Stew Recipe with Prawns and Potato

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