Cacciucco isn’t a delicate soup. It’s bold, a little rough around the edges, and full of character from the moment it starts. The kind of dish that feels like it comes straight from a seaside kitchen, where nothing is wasted and everything is built around flavor.
It begins simply. Garlic hits hot olive oil, tomato follows, then a splash of wine. From there, everything builds gradually. Different pieces of seafood go in one after another, each adding something of its own. A bit of sweetness, a bit of depth, that unmistakable taste of the sea. Over time, the broth turns rich and layered, not polished, but honest in a way that feels more real.
Halfway through, the whole kitchen smells different.
At that point, you’ll want bread. Thick slices, toasted if possible, something sturdy enough to hold up. Because the broth, deep, slightly spicy, clinging to everything, is what stays with you. In the end, it’s what ties the whole dish together.
It’s not clean or delicate. Instead, it’s messy, generous, and meant to be shared. The kind of meal where the table gets louder, the wine pours a little easier, and no one is in a rush to leave.
Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red chili flakes, and sauté until the onion is soft and translucent, about 5 minutes
Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half.
Add Tomatoes and Simmer: Stir in the crushed tomatoes, fish stock, red wine vinegar, and bay leaf. Bring to a simmer and cook for 20 minutes to allow the flavors to meld.
Cook the Seafood: Add the fish chunks to the pot, and simmer gently for 5 minutes. Then add the shellfish (shrimp, mussels, and clams), cover the pot, and cook until the shellfish open, about 5-7 minutes. Discard any shellfish that do not open.
Season and Serve: Season the stew with salt and pepper to taste. Remove the bay leaf. Ladle the stew into bowls, ensuring each serving has a mix of fish and shellfish. Garnish with chopped parsley.
Serve with Toasted Bread: Serve immediately with slices of toasted bread that have been rubbed with garlic.
Ingredients
Perfect Wine Pairing
For a perfect wine pairing with Cacciucco, consider a Vermentino. Vermentino, with its crisp acidity, minerality, and citrus notes, complements the rich flavors of the seafood stew without overwhelming them. Its lively character and aromatic profile will enhance the spicy and savory elements of the dish, making for a harmonious dining experience. A well-chilled glass of Vermentino will cut through the richness of the stew, balancing the hearty flavors with its refreshing finish.
