Cacciucco is a traditional fish stew that originates from the coastal region of Tuscany, Italy. It is typically made with a variety of fish, such as red mullet, cod, and squid, and it is cooked in a tomato-based broth with garlic, red pepper flakes, and white wine. The stew is served with toasted bread that is rubbed with garlic and drizzled with olive oil.


  • 1 1/2 pounds mixed fish fillets (such as red mullet, cod, and squid), cut into bite-sized pieces
  • 1/4 cup olive oil
  • 3 cloves of garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 (28-ounce) can of diced tomatoes
  • 1 cup white wine
  • 4 cups fish stock or clam juice
  • Salt and pepper, to taste
  • 8 slices of stale bread
  • 2 cloves of garlic, cut in half
  • Additional olive oil for drizzling


  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
  3. Add the diced tomatoes, white wine, fish stock, or clam juice, and bring to a simmer.
  4. Season with salt and pepper.
  5. Add the fish and cook for about 5 minutes or until the fish is just cooked through.
  6. While the fish is cooking, toast the bread slices, rub them with the cut garlic, and drizzle with olive oil.
  7. Serve the Cacciucco in bowls with a piece of bread on the side.

Note: Cacciucco is best served piping hot with some freshly grated Parmesan cheese on top.


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