Cacciucco is a traditional Italian seafood stew originating from the city of Livorno. The dish is made with a variety of different fish and shellfish, and gets its name from the Italian word for “head”, caccia. Cacciucco makes for a hearty and warming meal, perfect for a winter’s night.


  • 1 kg of mixed fish and shellfish (try to use a variety of different types)
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 chilli, diced
  • 1 glass of white wine
  • 2 cans of diced tomatoes
  • 1 teaspoon of sugar
  • 1 tablespoon of chopped parsley
  • Salt and pepper
  • Extra virgin olive oil
  • 1 tablespoon of tomato paste
  • 1 litre of fish stock
  • 1 loaf of crusty bread, to serve


In a large pot or casserole, fry the onions, garlic and chilli in olive oil until softened. Add the wine and cook for a few minutes until the alcohol has evaporated. Add the canned tomatoes, sugar, parsley, salt and pepper, and tomato paste. Stir well and cook for 10 minutes.

Add the fish stock and bring to a boil. Add the mixed fish and shellfish, and cook for 10-15 minutes until the fish is cooked through. Taste and adjust the seasoning if necessary. Serve with crusty bread.

Potential changes & improvements:

If you’re not a fan of fish, you could try making this with chicken instead. Just substitute the fish stock for chicken stock and cook the chicken for longer.

For a more substantial meal, you could add some potatoes or other vegetables to the stew.

Works Well With…

Cacciucco goes well with a simple green salad and some crusty bread.

Common Mistakes:

Be careful not to overcook the fish, or it will become tough and dry.

If using fresh tomatoes, make sure to skin and seed them first.

Nutritional Information:

This recipe is high in protein and omega-3 fatty acids. It is also a good source of vitamins A and C.


This recipe contains fish, shellfish, gluten (from the bread) and onion.

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