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Cacciucco — traditional dish from Livorno, Italy
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥600kcal
💪50gProtein
🌾20gCarbs
🥑25gFat
🌿5gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Allergens

🐟 Fish 🦐 Shellfish

Cacciucco

How to order / say it
Say it Cacciucco — [kah-CHOO-ko]
Order I'd like the cacciucco, please.
Locally Vorrei il cacciucco, per favore.
Say locally

A rich seafood stew with tomatoes, garlic, and white wine.

Why try it?

Cacciucco is integral to coastal Tuscan cuisine, celebrated for showcasing bountiful seafood and robust flavors. It reflects Florence's historical connections to the sea and maritime trade.

How it tastes

This stew is deeply flavorful, brimming with tender fish and shellfish in a savory, slightly spicy tomato broth, enriched with garlic and wine.

Origin & History — first documented: 1600

Originating from Livorno, this dish appeared in the fishermen's villages of Tuscany in the 16th century, combining whatever the day's catch provided into a nourishing pot.

Recipe

Ingredients

  • 🦐 500 g Mixed seafood
  • 🥕 400 g Tomatoes
  • 🧄 50 g Garlic
  • 🍷 200 ml White wine
  • 🫒 2 tbsp Olive oil
  • 🧂 1 tsp Chili flakes

Method

  1. 1 Sauté garlic in olive oil until fragrant.
  2. 2 Add seafood, tomatoes, and wine. Simmer until seafood is just cooked.
  3. 3 Stir in chili flakes and season with salt.
  4. 4 Serve hot with crusty bread on the side.

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All Europe recipes — Italy — Florence — Cacciucco
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