Skip to content

Fish, Italy

Cacciucco with garlic toast

Cacciucco is a Tuscan fish stew for 4 people, ready in 1 hour 15 minutes, medium difficulty, around €6 per person. It combines white fish, calamari, mussels and shrimp in a red wine tomato sauce. The key to getting it right is adding each type of seafood in order of cooking time, from firmest to most delicate, so nothing overcooks.

The great fish stew of Livorno, cacciucco, with fish, mussels, calamari and shrimp in a red wine tomato sauce, poured over garlic toast.

Cacciucco with garlic toast
Total time
1 h 15
Difficulty
Medium
Cost per person
€6.00
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Cacciucco is a big fisherman's stew that brings together several textures in one bowl. The white fish turns tender, the calamari keeps a slight bite, the mussels add their briny juice and the shrimp come out just pink and tender. The red wine tomato sauce, spiked with garlic and chili, ties it all together with real character without ever covering up the taste of the fish.

This is a Sunday dinner or a meal for when you're hosting, not really a quick weeknight option given how many ingredients it takes to prep. Mon Chou suggests serving it straight from the pot, with the garlic toast soaking up the sauce until it's almost as good as the seafood itself. Plan for a shared meal, best enjoyed around a big table rather than solo.

The ingredients

4 people

Fish counter

  • Firm white fish (monkfish, hake) 700 g
  • Mussels 500 g
  • Calamari rings 250 g
  • Shrimp 8

Pantry

  • Crushed tomatoesoften in the pantry 500 g
  • Red wineoften in the pantry 15 cl
  • Chilioften in the pantry 1 pinch
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 4 cloves
  • Sage 4 leaves

Bakery

  • Country bread 8 slices

Allergens Fish, Mollusks, Shellfish, Gluten

The step by step recipe

  1. Saute the garlic, sage and chili in the oil, deglaze with the red wine. 3 min

    Let the wine cook off fully, it shouldn't smell of alcohol anymore.

  2. Add the tomatoes and let simmer. 15 min

    Add a splash of hot water if the sauce reduces too much, it should stay smooth.

  3. Add the calamari and the fish pieces, cover. 15 min

    Don't stir with a spoon, shake the pot instead to keep the pieces whole.

  4. Add the mussels and shrimp, cover. 8 min

    Discard any mussels that stayed closed after cooking, they were dead.

  5. Rub the toasted bread with garlic and pour the stew over it. 3 min

    Pour the stew over the bread and let it soak for 1 minute before eating.

Our tips to get it right

  • Pick mussels that are fresh and tightly closed before cooking, tap any slightly open ones to see if they close, and toss any that don't.
  • Cut the white fish into fairly large chunks since it will break down a bit more during cooking and you want to keep nice bite sized pieces.
  • Get the garlic toast ready while the sauce simmers so it's still warm when you pour the stew over it.

The variations

  • Swap the white fish for cod or John Dory depending on what looks freshest at the fish counter.
  • For a quicker version, use a bag of pre cleaned frozen seafood mix and cut the tomato simmering time down to 10 minutes.
  • Add a few diced potatoes along with the tomatoes for a heartier meal, perfect for cold winter nights.

What to serve it with

  • A glass of light red wine
  • A simple green salad
  • Fresh chopped parsley on top

Storage

Cacciucco keeps for 1 day in the fridge in a sealed container, no longer given the seafood. It doesn't freeze well since the mussels and shrimp turn rubbery once thawed. Reheat gently in a pot over low heat without boiling, so the fish doesn't toughen up.

Questions about this dish

Can you make cacciucco ahead of time?

You can make the tomato sauce base a day ahead and keep it in the fridge. Add the fish and seafood only right before serving so they stay tender and don't overcook.

Which fish works best for this stew?

Pick a firm white fish like monkfish or hake, which holds together well during cooking. Avoid delicate fish like sole, which would fall apart in the sauce.

How do you know if the mussels are good to cook?

Before cooking, mussels should be closed or close when you tap them. After cooking, throw out any that stayed shut, they weren't good.

Can you replace the red wine in the sauce?

You can swap the red wine for fish stock with a spoonful of balsamic vinegar to keep a bit of tang. The flavor will be slightly different but the sauce will still taste great.

How long does it take to make a Livorno style cacciucco with garlic toast?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Livorno style cacciucco with garlic toast?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Livorno style cacciucco with garlic toast cost?

About €6.00 per serving, or €24.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, mollusks, shellfish, gluten. Always check the labels of the products you buy.

Italian cuisine

See all

Recipes with raw garlic

See all