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Cacciucco

Tuscan Fish Soup

Ingredients

For the soffritto

  • 2-3 cloves garlic peeled and slightly crushed
  • 1-2 sprigs fresh sage
  • 1-2 peperoncini or a pinch of red pepper flakes
  • olive oil

The seafood: An assortment of 2 kilos (4 lbs) of seafood from the following three categories: 

  • For stage 1: octopus, baby octopus, squid and/or cuttlefish trimmed if needed and cut into pieces
  • For stage 2: firm-fleshed fish filleted if you want and cut into chunks
  • For stage 3: mantis, jumbo or large shrimp and/or mussels 

To cook the seafood:

  • a generous pour of red (or white) wine
  • 500g 2 cups tomato passata, or a small can of peeled tomatoes passed through a food mill
  • water or fish broth q.b.
  • 2 Tbs tomato paste optional

Instructions

  • Prep the seafood as needed (see Notes) and set aside until needed.

Prepare the soffitto

  • In a wide pot or sauté pan large enough to hold all the ingredients, gently sauté the garlic and sage in abundant olive just until fragrant. Take care not to brown the garlic. Add the peperoncino and let sauté for just a few moments. 

Stage 1

  • Add the octopus, squid and/or cuttlefish to the pot. Let them simmer in the aromatics for five minutes or so. 
  • Add wine and let it evaporate, then the passata and let it simmer for another five minutes. 
  • Then add enough water or broth to cover and continue simmering for another 30 minutes, or until tender. 

Stage 2

  • Now add the fish, along with more water or broth if needed, and let simmer for another 5 minutes or, until almost cooked through. 

Stage 3

  • Finally add the shrimp, mussels and/or other crustaceans. Simmer just until the crustaceans have turned pink and the mussels have opened. 
  • Serve your cacciucco right away, sprinkled with parsley on top and with the fettunta on the side.