Cacciucco alla Livornese. Authentic Tuscan seafood stew with clams, mussels, shrimp, calamari, cod, scallops, and fish fumet in a rich tomato and wine broth. Traditional Cacciucco Livornese served with grilled garlic bread.
Italian recipe. Entree. Seafood Stew.
Ingredients include clams, mussels, shrimp, calamari, cod, and scallops.
Techniques include seafood stewing, fish fumet preparation, shellfish steaming, and broth reduction.
Nutrition tags: high protein, Mediterranean seafood, Tuscan classic, seafood stew.
Dietary tags: seafood, contains shellfish, Mediterranean diet, dairy free.
Wine pairings: Vermentino, Bolgheri Bianco, Vernaccia di San Gimignano, Falanghina.
Protein: mixed seafood. Cut: clams, mussels, shrimp, calamari, cod, scallops. Station: Secondi Station.
Flavor profile: medium fat, high acid, high salt, high umami, low sweet, low bitter, medium earthy, high fresh, medium spice, high richness.
Wine logic: crisp mineral-driven Italian white wines balance the rich tomato seafood broth and enhance the freshness of the shellfish and fish.
Related terms: Livornese seafood stew, Tuscan fish soup, Mediterranean seafood, Italian shellfish stew, traditional cacciucco, Chef David Giani.
Cacciucco alla Livornese
A classic Tuscan coastal secondi with shellfish, fish, calamari, shrimp, and scallops simmered in a rich tomato and wine broth, served with grilled garlic-rubbed bread. Built for premium seafood presentation and proper integration into the Tuscany Cuisine Menu Builder and Secondi station workflow.
SecondiFish • Seafood StewTier 3
Ingredients
This base recipe yields 2 servings and can be scaled for coastal seafood specials, refined rustic plating, or premium fish station production.
Base recipe = 2 servings.
2 oz Manila clams
2 oz PEI mussels
1 oz black tiger shrimp
1 oz cod filet
1 oz orange roughy filet
1 U10 scallop
1 cleaned calamari
2 celery stalks
1 jumbo carrot
1 jumbo onion
2 garlic cloves
1 glass white wine
2 oz fish fumet
1 tbsp tomato paste
1/2 bunch Italian parsley
1/2 can Italian tomatoes
3 oz olive oil
2 slices Tuscan bread
Method
Sauté onion, celery, carrot, and garlic in olive oil until golden.
Add tomato paste, white wine, fish fumet, and blended tomatoes, then simmer for 30 minutes to develop depth.
Pan-sear cod and orange roughy, then add them to the base.
Add mussels and clams, cover, and cook until the shells open.
Add shrimp, calamari, and scallops to finish gently in the broth.
Toast Tuscan bread, rub with garlic, and serve with the stew.
Chef’s Note: A true Cacciucco should feel bold, briny, and deeply savory without losing the identity of each seafood element. Keep the broth rich and balanced, and finish the shellfish gently so every bite stays tender and expressive.
