Cacciucco Maremmano (Tuscan Fish Soup)

Cacciucco is a traditional fish soup from the coastal areas of Tuscany, especially the port city of Livorno. It is made with a variety of fish and seafood, simmered in a tomato-based broth flavored with garlic, sage, red pepper, and wine. The soup is served over toasted bread rubbed with garlic, which absorbs the rich and spicy flavors of the broth. I learned this recipe from a chef here in Maremma, where I live.

Cacciucco is a dish that reflects the local catch of the day, so there is no fixed recipe or exact number of ingredients. However, it is customary to use at least five types of seafood, one for each “c” in cacciucco. The seafood is cooked in three stages, according to their cooking times: first the mollusks like octopus and squid, then the firm-fleshed fish like cod and monkfish, and finally the delicate seafood like shrimp and mussels.

Since some of the fish and seafood used in cacciucco may not be available or common in other countries, you can substitute them with similar ones that you can find locally. For example, you can use red snapper for the firm-fleshed fish, and shrimp, jumbo shrimp, or prawns for the crustaceans. You can also add other types of seafood that you like, such as clams, scallops, or lobster. The important thing is to use fresh and good quality seafood, and to cook them just until they are tender and juicy.

Ingredients:

• 3 tbsp (45 ml) of olive oil
• 1 pinch of red pepper flakes
• 1 pinch of fennel seeds
• 4 garlic cloves, finely minced
• 1 onion, finely diced
• 1 celery stalk, finely diced
• 1 small octopus, cleaned and sliced
• 1 lb (450 g) of squid, small, cleaned and sliced into rings
• 2 cups (480 ml) of white (or red) wine
• 2 sprigs of sage
• 4 cups (960 ml) of tomato sauce
• 8 cups (1.9 l) of fish stock
• Salt and pepper, to taste
• 2 lb (900 g) of clams, cleaned
• 1 lb (450 g) of monkfish tail, cut into 6 pieces
• 1 lb (450 g) of gurnard, cut into 6 pieces
• 1 lb (450 g) of red snapper fillet, cut into 6 pieces
• 6 slices of bread, toasted
• 2 garlic cloves
• Parsley, chopped, for garnish

Preparation:

• In a large pot over medium heat, heat 2 tbsp (30 ml) of olive oil and add the red pepper flakes and fennel seeds. Add the onion, garlic and celery with a pinch of salt and cook until soft, about 10 minutes.
• Remove the vegetables from the pot and set aside. Increase the heat to high and add the remaining 1 tbsp (15 ml) of oil with the octopus and squid. Cook until the seafood releases some liquid and it evaporates, about 5-10 minutes.
• Add the vegetables back to the pot along with the wine and sprigs of sage. Simmer until reduced by half, about 10 minutes. Add the tomato sauce and 4 cups (960 ml) of fish stock and simmer for 30 minutes, stirring occasionally, until the octopus is tender.
• Add the remaining 4 cups (960 ml) of fish stock to loosen the stew. Season with salt and pepper to taste. Add the clams, mussels, langoustines, monkfish, gurnard, and red snapper, and cook for another 15 minutes, or until the shellfish open and the fish is cooked through.
• Toast the bread slices and rub them with the garlic cloves. Sprinkle some parsley over the bread and serve with the stew.

NOTE: Use fish heads and bones to make the fish stock.