Main Course · Italian · Dinner ·

Italian Seafood Stew Cacciucco: A Rich Tuscan Tomato Broth

Name: Italian Seafood Stew Cacciucco: A Rich Tuscan Tomato Broth
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Olive Oil, 2 tbsp; Onion, 1 large, finely chopped; Garlic Cloves, 4 cloves, minced; Crushed Red Pepper Flakes, 1 tsp; Canned Crushed Tomatoes, 2 cups; Dry White Wine, 1 cup; Fish or Seafood Stock, 4 cups; Salt and Black Pepper, To taste; Clams, 1 lb, scrubbed; Mussels, 1 lb, scrubbed and debearded; Shrimp, 1 lb, peeled and deveined; Squid, 1 lb, cut into rings; White Fish Fillet, 1 fillet (e.g., cod or halibut), cut into chunks; Fresh Parsley, 2 tbsp, chopped; Lemon, 1, cut into wedges; Baguette, 1, sliced; Olive Oil, 2 tbsp; Garlic, 1 clove, halved

Experience the coastal charm of Livorno with this robust and aromatic seafood stew, brimming with Mediterranean flavors.

4.3(359 reviews)

·By Ethan Brooks·July 26, 2025

Italian Seafood Stew Cacciucco: A Rich Tuscan Tomato Broth — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Broth

For the Seafood Mix

For the Finishing Touch

For the Bread

Nutrition

Per serving

Calories: 411 kcal
Protein: 29 g
Carbs: 34 g
Fat: 15 g
Fiber: 4 g

Whole recipe

Total

Calories: 2466 kcal
Protein: 176 g
Carbs: 202 g
Fat: 92 g
Fiber: 24 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Olive Oil 2 tbsp	239	0	0	27	0
Onion 1 large, finely chopped	70	2	16	0	3
Garlic Cloves 4 cloves, minced	16	0	4	0	0
Crushed Red Pepper Flakes 1 tsp	6	0	1	0	0
Canned Crushed Tomatoes 2 cups	160	8	36	1	8
Dry White Wine 1 cup	160	0	4	0	0
Fish or Seafood Stock 4 cups	40	8	4	0	0
Salt and Black Pepper To taste	0	0	0	0	0
Clams 1 lb, scrubbed	170	28	6	2	0
Mussels 1 lb, scrubbed and debearded	150	20	8	3	0
Shrimp 1 lb, peeled and deveined	450	98	2	5	0
Squid 1 lb, cut into rings	175	32	5	2	0
White Fish Fillet 1 fillet (e.g., cod or halibut), cut into chunks	200	36	0	3	0
Fresh Parsley 2 tbsp, chopped	5	0	1	0	0
Lemon 1, cut into wedges	12	0	4	0	1
Baguette 1, sliced	550	12	115	3	12
Olive Oil 2 tbsp	239	0	0	27	0
Garlic 1 clove, halved	4	0	1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Broth

1
Heat the Oil
Heat olive oil in a large pot over medium heat.
2
Sauté Aromatics
Add onion, garlic, and red pepper flakes; sauté until onion is translucent.
3
Combine Liquids
Stir in crushed tomatoes, white wine, and fish stock. Bring to a simmer and season with salt and pepper.

Preparing the Seafood

1
Rinse Seafood
Rinse all seafood under cold water.
2
Cook Clams & Mussels
Add clams and mussels to the broth; cover and cook until they start to open, about 5 minutes.
Tip: Discard any clams or mussels that do not open.
3
Add Remaining Seafood
Add shrimp, squid, and fish chunks; simmer gently until cooked through, about 5-7 minutes.
Tip: Grate some lemon zest into the stew for an extra burst of flavor.

How to Make Italian Seafood Stew Cacciucco: A Rich Tuscan Tomato Broth

Total time: 2 h 20 min · Yields 6 servings

1
Simmer the Broth
Allow the broth to meld flavors gently over medium heat.
2
Incorporate Seafood
Gradually add seafood to ensure even cooking.
3
Rest & Settle
Allow the stew to rest for a few minutes before serving to enhance flavors.