Stanley Tucci Italian Cacciucco alla Livornese Recipe

This rich, briny Stanley Tucci Italian Cacciucco alla Livornese (Fish Stew) is made with tender squid, fresh mussels, and a deep tomato broth, ready in two hours. Dipping a thick slice of garlic-rubbed toast into the steaming red broth reveals the true depth of the ocean flavors. I serve this whenever I crave a rustic Tuscan feast.

Try More Soups Recipes:

• Easy Italian Seafood Fish Stew Cioppino Recipe
• Pioneer Woman Italian Meatball Soup Recipe
• Rustic Italian Tomato Bread Ribollita Soup

Why You Will Love This Stanley Tucci Italian Cacciucco alla Livornese Recipe:

• A “Seafood Symphony”: Traditionally, Cacciucco must contain at least five different types of seafood (one for each “C” in the name). Tucci’s version leans into this variety, offering a diverse mix of textures and flavors in every spoonful.
• The Ultimate “Scarpetta” Experience: This dish isn’t complete without thick slices of toasted sourdough rubbed with raw garlic. The bread sits at the bottom of the bowl, soaking up the rich, spicy broth until it’s a savory, melt-in-your-mouth treat.
• Deep, Aromatic Broth: Unlike lighter broths, this one is built on a base of rich tomato, red wine, and plenty of garlic and chili flakes. It’s robust, soul-warming, and has a sophisticated “kick” that sets it apart from standard fish soups.
• Tucci’s Elegant Simplicity: While it looks like a high-end restaurant dish, the preparation is surprisingly straightforward. It relies on the freshness of the ingredients and a single pot, making it a manageable feat for home cooks.
• The Perfect Dinner Party Showstopper: There is something inherently theatrical about bringing a large, steaming pot of seafood to the table. It’s a conversation starter that feels luxurious and celebratory.
• Naturally Healthy & Light: Despite being incredibly filling, the stew is packed with lean protein and heart-healthy fats. It’s a “guilt-free” indulgence that leaves you feeling satisfied rather than weighed down.
• Authentic Tuscan Tradition: Following Tucci’s lead means you’re eating history. This recipe stays true to the roots of Livorno, honoring the fishermen’s tradition of using the catch of the day to create something extraordinary.

Stanley Tucci Italian Cacciucco alla Livornese Ingredients

• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1 red chili pepper, finely chopped
• 5 fresh sage leaves
• 1 lb octopus, cleaned and chopped
• 1 lb squid, cleaned and sliced into rings
• 1 cup dry red wine (like Chianti)
• 2 cups tomato passata
• 2 cups fish stock
• 1 lb firm white fish (like halibut or cod), cubed
• 1 lb fresh mussels, scrubbed and debearded
• 1/2 lb large shrimp, peeled and deveined
• 4 slices crusty bread, toasted and rubbed with garlic

How To Make Stanley Tucci Italian Cacciucco alla Livornese

1. Sauté the Aromatics: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the minced garlic, chopped chili, and sage leaves, cooking for 2 minutes until fragrant.
2. Simmer the Cephalopods: Stir in the chopped octopus and squid rings. Cook for 10 minutes until they release their juices, then pour in the red wine and let it reduce by half.
3. Build the Broth: Pour in the tomato passata and fish stock. Lower the heat to a gentle simmer, cover, and cook for 1 hour to tenderize the octopus.
4. Add the Delicate Seafood: Nestle the cubed white fish and shrimp into the broth, cooking for 5 minutes. Add the scrubbed mussels, cover the pot, and cook for another 5 minutes until the shells open.
5. Serve with Bread: Discard any unopened mussels. Ladle the hot stew over thick slices of garlic-rubbed toast placed at the bottom of each bowl.

Recipe Tips

• Choose the right wine: Use a dry, light-bodied red wine like Chianti to honor the traditional Livornese method.
• Prep the seafood well: Ensure the mussels are thoroughly scrubbed and discard any that do not open after steaming.
• Do not rush the octopus: Slow simmering is essential to break down the tough fibers and achieve a tender bite.

What To Serve With Cacciucco alla Livornese?

Serve this rustic Italian Cacciucco alla Livornese with extra slices of toasted sourdough to soak up the rich tomato broth. A crisp simple fennel and citrus salad cuts through the heavy flavors perfectly.

How To Store Leftovers Cacciucco alla Livornese?

Store leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stovetop over low heat to avoid overcooking the fish. I do not recommend freezing this stew as the seafood texture degrades.

How To Reheat Leftovers Cacciucco alla Livornese?

To keep the seafood tender and prevent the rich broth from becoming too salty or thick, use one of these two methods:

• The Stovetop (Best Quality): Place the stew in a pot over low heat. Add a splash of water or fish stock to loosen the broth, as it tends to thicken when cold. Stir gently and heat until just simmering. Do not boil, or the seafood will become rubbery and the fish will break apart.
• The Microwave (Quickest): Use a microwave-safe bowl and cover it with a damp paper towel to trap steam. Reheat on 50% power in 1-minute intervals, stirring gently in between. Using a lower power setting ensures the delicate seafood heats through evenly without “popping” or toughening.

FAQs

Can I use white wine instead of red?

While traditional seafood stews often use white wine, authentic Livornese cacciucco specifically relies on red wine for its signature depth. You can substitute white if necessary, but the flavor will change.

Do I have to use octopus?

Octopus is traditional, but you can omit it and use extra squid or even cuttlefish. Adjust the long simmering time down to 30 minutes if you only use quick-cooking seafood.

What type of white fish works best?

Choose a firm white fish like halibut, cod, or monkfish. These hold their shape well in the boiling broth without disintegrating.

More Soups Recipes:

• Creamy Italian Sausage Rigatoni Soup
• Cozy Italian Lemon Chicken Orzo Soup Recipe
• Creamy Italian Chicken Soup

Stanley Tucci Italian Cacciucco alla Livornese Recipe Nutrition Fact

• Calories: 450 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 210mg
• Sodium: 850mg
• Total Carbohydrate: 22g
• Protein: 45g

Stanley Tucci Italian Cacciucco alla Livornese (Fish Stew)

Recipe by PaulaCourse: Italian Soup Recipes, Dinner, LunchCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Calories

450

kcal

Total time

2

hours 

Rich briny Stanley Tucci Italian Cacciucco alla Livornese (Fish Stew) combines tender octopus, fresh shrimp, and white fish in a 2-hour simmer. This rustic Tuscan favorite is an impressive weekend dinner that brings authentic coastal flavor straight to your table.

Ingredients

• 1/4 cup extra virgin olive oil

• 4 cloves garlic, minced

• 1 red chili pepper, finely chopped

• 5 fresh sage leaves

• 1 lb octopus, cleaned and chopped

• 1 lb squid, cleaned and sliced into rings

• 1 cup dry red wine (like Chianti)

• 2 cups tomato passata

• 2 cups fish stock

• 1 lb firm white fish (like halibut or cod), cubed

• 1 lb fresh mussels, scrubbed and debearded

• 1/2 lb large shrimp, peeled and deveined

• 4 slices crusty bread, toasted and rubbed with garlic

Directions

• 1. Sauté the Aromatics: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the minced garlic, chopped chili, and sage leaves, cooking for 2 minutes until fragrant.
• 2. Simmer the Cephalopods: Stir in the chopped octopus and squid rings. Cook for 10 minutes until they release their juices, then pour in the red wine and let it reduce by half.
• 3. Build the Broth: Pour in the tomato passata and fish stock. Lower the heat to a gentle simmer, cover, and cook for 1 hour to tenderize the octopus.
• 4. Add the Delicate Seafood: Nestle the cubed white fish and shrimp into the broth, cooking for 5 minutes. Add the scrubbed mussels, cover the pot, and cook for another 5 minutes until the shells open.
• 5. Serve with Bread: Discard any unopened mussels. Ladle the hot stew over thick slices of garlic-rubbed toast placed at the bottom of each bowl.