Simple Italy

Celebrating Your Inner Italian

  • Home
  • Contact us
  • Links

Cacciucco

Posted March 22, 2010 by Sharon 8 Comments

cacciucco

Every coastal region of Italy has a seafood stew. Tuscany— or more specifically the port town of Livorno—has cacciucco (ka-CHOO-ko). While the word is fun to pronounce, the dish is even more pleasurable to eat.

I yearn for cacciucco in the spring. It was in primavera that I first tasted cacciucco at Trattoria Benvenuto in Florence and I haven’t been the same since.

Some say the dish must have at least five types of seafood to correspond to the five Cs in the word. The more fish and shellfish, the better the flavor. And select good quality red wine and artisanal quality bread with good texture to soak up the amazing broth.

Choose the freshest fish available. Use one type or as many as three or four, to comprise 2 pounds. Sea bass, monkfish, cod, halibut, swordfish, shark, tilapia, turbot, catfish, or red snapper are all good choices.

As for the shellfish, in this recipe, I’m using littleneck clams and shrimp but baby calamari, octopus, mussels, or scallops may be substituted.

Cacciucco

Serves 6 to 8

3/4       cup olive oil
1          large red onion, coarsely chopped
4          large cloves garlic, minced
1 1/2    teaspoons dried crushed red-pepper flakes
1           cup dry red wine
1        can (28 ounces) crushed plum tomatoes
1/2       cup minced fresh flat-leaf parsley, divided
1 1/2 teaspoons salt
24       littleneck clams
24                medium or large unpeeled shrimp
2 to 2 1/2         pounds mild white-fleshed fish fillets, cut in 2-inch chunks
3          cups cold water
6 to 8 thick slices Rustic Bread, toasted

Heat the oil in a 6-quart Dutch oven over medium heat. Add the onion, garlic, and pepper flakes. Cook, stirring occasionally, for 10 minutes or until soft. Add the wine. Increase the heat to medium-high. Cook at a brisk simmer for 5 minutes or until the wine no longer smells of alcohol. Add the tomatoes, all but 2 tablespoons of the parsley, and salt. Bring to a boil then reduce the heat until sauce simmers gently. Cover and cook for 10 minutes, stirring occasionally, for the flavors to blend.

Add the clams and shrimp; stir. Add the fish and stir gently. Increase the heat to high. Cook for 2 minutes or until liquid starts to bubble. Add the water. Cover and reduce the heat so the mixture simmers but does not boil. Cook for 10 minutes or until the clams open and the other seafood is opaque in the center. Discard any clams that will not open. Spoon over bread set in pasta plates or large shallow bowls. Sprinkle with the remaining parsley.

What Italian seafood stews have you savored and where? Tell us!

Filed Under: Florence, Food, Italian seafood, Language, Mediterranean diet, Recipes, Tuscan cooking Tagged With: cacciucco, Italian seafood recipe, Italian seafood stew, Livorno

Follow Simple Italy on FacebookFollow Simple Italy on RSS
Lasagne_19 Simple Italy's Greatest Hits at a click!
Lasagne alla Bolognese and more

Recent posts

  • The Hill Towns of Molise
  • Fior di Latte Cheese
  • In the Mood for Molise, Italy
  • Silk from the Sea in Sardinia
  • Driving a Ferrari Spider

Posts by Category

  • Abruzzo (12)
  • AirBnB (1)
  • Amalfi (8)
  • Archeology (3)
  • Architecture (21)
  • Art (19)
  • Artisans (4)
  • Automobiles (1)
  • Bakery (1)
  • Basilicata (3)
  • Bologna (4)
  • Books (21)
  • Calabria (4)
  • Campania (17)
  • Cooking Classes (5)
  • Cremona (2)
  • Culture (174)
  • dreamofitaly (1)
  • Driving in Italy (2)
  • Emilia Romagna (2)
  • Ferrari (1)
  • Ferrari Museum (1)
  • Film (22)
  • Florence (30)
  • Food (134)
  • Fred Plotkin (1)
  • Friuli-Venezia Giulia (2)
  • Gardening (25)
  • Genoa (2)
  • Golf in Italy (1)
  • Guides (1)
  • History (8)
  • Hotels (14)
  • Inner Italian Q & A (11)
  • Italian seafood (7)
  • Italy Artisans (3)
  • Italy restaurants (17)
  • Language (86)
  • Le Marche (4)
  • Lifestyle (113)
  • Liguria (2)
  • Lombardy cooking (5)
  • Lucca (3)
  • Mantua (1)
  • Markets (26)
  • Mediterranean diet (55)
  • Milan (1)
  • Miscellany (86)
  • Modena (1)
  • Molise (3)
  • Mt. Etna (1)
  • Music (9)
  • Naples (2)
  • New Orleans (2)
  • Opera (1)
  • Palermo (3)
  • People (3)
  • Photography (4)
  • Piedmont cooking (1)
  • Puglia (9)
  • Quotes (4)
  • Recipes (64)
  • Rome (8)
  • Salerno (3)
  • Sardinia (4)
  • Sicily (15)
  • Test Drive (1)
  • Testimonials (2)
  • Travel (110)
  • Trentino Alto-Adige (1)
  • Tuscan cooking (17)
  • Tuscany (30)
  • Venice (2)
  • Videos (2)
  • Wine (23)

Inside SimpleItaly

  • American Couple Marries Italian-Style
  • Appearances
  • Contact us
  • Cooking Up an Italian Life
  • Le Marche Tour with Luisa
  • Links
  • Palazzo Donati Sample Itinerary
  • Palazzo Donati Tours
  • Privacy and Site Policies
  • Publications and TV
  • Sharon’s Inner Italian
  • SimpleItaly Adventure in Tuscany Tour
  • Thank You
  • Walter’s Inner Italian

Tags

Abruzzo bucket list Ferragosto Florence Gardening gelato Genoa Inner Italian Italian cooking italian culture italian food Italian food stores italian language italian lifestyle Italian music italian recipes Italian tourism italian travel italian wine Italy Italy travel Lago di Como Lake Como Mediterranean diet mozzarella di bufala Naples tourism Paestum Paolo Conte pasta polenta porcini Puglia Rome Santa Croce Sardegna Sardinia Sicily Southern Italy Stile Mediterraneo Sulmona Tuscan cooking Tuscany Uffizi Gallery Villa Pipistrelli women and travel