Cacciucco Livorno-Style: Ultimate Recipe & Wine Pairing Guide

Introduction

There’s something magical about a dish that brings together the flavors of the sea and the warmth of tradition. Meet Cacciucco Livorno-style—a legendary seafood stew from the Tuscan coast that delights with every spoonful. Imagine a steaming bowl brimming with tender octopus, succulent clams, and sweet tomatoes, all soaking into golden slices of toasted bread. It’s a dish that begs for celebration, conversation, and, of course, the perfect wine pairing. In this guide, you’ll find everything you need to master the recipe, understand its story, and discover the best wine for Cacciucco Livorno-style—with expert wine recommendations you can easily find at Total Wine, Trader Joe’s, or your favorite local shop. Whether you’re a seasoned home cook or just starting to explore the world of wine and food pairing, this is your invitation to elevate your next seafood night.

About This Dish

Cacciucco Livorno-style is more than just a seafood soup—it’s a culinary icon of Tuscany’s vibrant port city, Livorno. Born from the ingenuity of local fishermen, this stew was traditionally a way to use up the day’s unsold catch, combining varied seafood into a single, hearty meal. Each bowl carries the essence of the Mediterranean: briny, umami-rich, and layered with the flavors of the ocean. What sets Cacciucco apart from other Italian fish stews is its robust base: garlic, chili, rich tomatoes, and a splash of red wine. The stew is always served with thick slices of toasted Tuscan bread, perfect for soaking up every last drop of the savory broth.

Cacciucco isn’t just food—it’s a story. Its name is believed to trace back to the Turkish word küçük, meaning “small,” a nod to the humble, small fish originally used in its preparation. Over time, the recipe has evolved, but its soul remains unchanged: a celebration of abundance, community, and the sea. Today, it’s a favorite at Italian family tables and fine restaurants alike, offering an unforgettable taste of coastal Tuscany. For American home cooks, it’s an invitation to explore bold flavors and discover new wine pairing possibilities.

Key Ingredients & Their Role

Cacciucco Livorno-style is a masterclass in balancing seafood flavors with the brightness of tomatoes and the warmth of aromatics. Here’s what makes this recipe sing:

• Octopus: The backbone of the stew, octopus lends a deep, briny flavor and a satisfying, meaty texture. Its long cooking time helps infuse the broth with subtle marine complexity.
• Squid: Tender yet toothsome, squid adds body to the stew and absorbs the rich flavors of the sauce.
• Clams & Mussels: These shellfish contribute bursts of ocean salinity and a delightful chew, while their juices meld into the broth for added umami.
• Prawns: Sweet and delicate, prawns bring a pop of color and a luxurious touch to each bowl.
• Canned Peeled Tomatoes: Tomatoes provide acidity and sweetness, balancing the salty depth of the seafood and pairing beautifully with both red and white wines.
• Red Wine: Unlike most seafood dishes, Cacciucco traditionally uses red wine to deglaze and enrich the stew, adding depth and earthy notes that make it a unique candidate for adventurous wine pairing.
• Fish Stock: The foundation of the broth, made with fish bones and shells, amplifies the umami and keeps the flavors cohesive.
• Aromatics (Garlic, Chili, Parsley): Garlic and chili give the dish warmth and a gentle kick, while parsley adds freshness at the finish.
• Tuscan Bread: Essential for serving, its toasted crunch and rustic flavor provide contrast and soak up the luscious sauce.

Flavor-wise, this dish is salty, umami, and a little spicy, calling for wines that can stand up to bold flavors without overpowering the seafood. When choosing a wine for Cacciucco Livorno-style, look for bottles with good acidity, medium body, and the ability to complement both tomato and oceanic flavors—a theme we’ll explore in depth below.

Recipe

Ingredients:

• 1 (about 1 kg) Octopus
• 2 (about 400 g, cleaned) Squid
• 8 (medium, fresh, peeled and deveined) Prawns
• 500 g (fresh, cleaned) Clams
• 500 g (fresh, cleaned) Mussels
• 800 g (2 standard cans) Canned peeled tomatoes
• 4 cloves (finely chopped) Garlic
• 1 (deseeded and finely chopped) Chili pepper
• 1/2 cup (120 ml) Red wine
• 3 cups (750 ml) Fish stock
• 4 tbsp Extra virgin olive oil
• 2 tbsp (chopped, for garnish) Flat-leaf parsley
• to taste Salt
• to taste Freshly ground black pepper
• 8 slices (toasted) Tuscan bread

Instructions:

1. Clean and wash the octopus. Remove the beak and rinse thoroughly under running water.
2. Fill a pot with water, bring it to a boil, and cook the octopus for 40-45 minutes until tender. Once cooked, cut into large pieces.
3. Cut the cleaned squid into rings and set aside.
4. Rinse the clams and mussels well. Discard any that are already open.
5. Peel and devein the prawns, leaving the tails intact for a beautiful presentation.
6. In a large pot, heat 4 tbsp of extra virgin olive oil over medium heat. Add chopped garlic and chili pepper and cook until fragrant (about 1 minute).
7. Pour in the red wine and let it simmer for 2 minutes, allowing the alcohol to evaporate.
8. Add the peeled tomatoes to the pot. Use a wooden spoon to break them into smaller pieces. Season with salt and pepper.
9. Pour in the fish stock and bring to a simmer. Cook the sauce for 20 minutes on low heat, stirring occasionally.
10. Add the cooked octopus pieces to the sauce. Allow them to absorb the flavors, cooking for another 10 minutes.
11. Add the squid rings, clams, mussels, and prawns to the pot. Cover and cook for about 5-7 minutes until the shellfish open and the prawns are pink and opaque.
12. Toast the slices of Tuscan bread until lightly crisped. Optionally, rub each slice with a clove of fresh garlic.
13. Check the seasoning of the cacciucco and adjust with salt and pepper if needed.
14. Serve the cacciucco in deep bowls, placing a mix of seafood and sauce in each bowl. Garnish with chopped parsley and place 2 slices of toasted Tuscan bread on the side of each serving for dipping.

Nutrition Facts (per serving):

• Calories: 450 kcal
• Protein: 40.0g
• Fat: 15.0g
• Carbohydrates: 35.0g
• Salt: 4.0g

Dietary Information: Contains gluten, Dairy-free, Nut-free

Perfect Wine Pairings

Pairing wine with Cacciucco Livorno-style is a delicious adventure—this is a dish that challenges the classic notion that seafood must always be paired with white wine. The rich tomato base, robust seafood flavors, and touch of chili make for a complex flavor profile that’s best matched by equally characterful wines.

What Makes a Perfect Match?

• Acidity: Cuts through the richness of the stew and complements the tomato’s tang.
• Medium Body: Enough weight to stand up to the umami and briny flavors without overwhelming delicate seafood.
• Low to Moderate Tannins: Tannins can clash with seafood, so lean toward softer reds or structured whites.
• Fruit & Earth: Red fruit or subtle earthiness works well against the stew’s savory depth.

Top Wine Recommendations (Available in the US)

1. Chianti Classico (Italy, Tuscany)

A classic Italian red with lively acidity, cherry fruit, and subtle herbal notes. Its moderate tannins and savory character make it a trusted wine pairing for this recipe. Find excellent bottles at Total Wine, Trader Joe’s, and local shops for $15-25.

2. Pinot Noir (California or Oregon)

West Coast Pinot Noir is a fantastic wine for Cacciucco Livorno-style—look for bottles from Sonoma Coast, Russian River Valley, or Willamette Valley. These wines offer bright red fruit, earth, and spice, with silky tannins that won’t overpower the seafood. Trader Joe’s and BevMo carry great value options around $20-30.

3. Côtes du Rhône (France)

A versatile Old World blend of Grenache and Syrah, Côtes du Rhône delivers juicy red berry flavors, fresh acidity, and a touch of pepper. It’s an accessible, food-friendly red you can pick up at Total Wine or BevMo for $15-22.

4. Verdicchio dei Castelli di Jesi (Italy, White)

For those who prefer white wine, Verdicchio offers zippy citrus, almond, and mineral notes that echo the briny, herby flavors of the stew. Its acidity and medium body make it a perfect match for Cacciucco. Widely available for $14-20.

5. Rosé (California or Provence, France)

A dry, savory rosé is another inspired wine recommendation for this dish. Its freshness and subtle fruit bridge the gap between seafood and tomato, while its crisp finish refreshes the palate.

Where to Buy

• Total Wine: Wide selection of both Italian imports and domestic favorites.
• Trader Joe’s: Great budget-friendly bottles from California, Oregon, and Europe.
• BevMo: Excellent range of reds, whites, and rosés in the $15-30 price range.

For the best result, let Vinomat help you discover the ideal bottle for your taste and budget—simply enter "Cacciucco Livorno-style" for instant, curated wine pairing suggestions.

Cooking Tips & Techniques

• Seafood Prep is Key: Use the freshest seafood you can find. If fresh octopus isn’t available, frozen is a good substitute—just thaw thoroughly before cooking.
• Don’t Rush the Octopus: Simmer the octopus gently until tender. Undercooked, it will be tough; overcooked, it can become rubbery.
• Layer in Stages: Add seafood to the pot based on cooking times. Start with octopus, then squid, and finish with clams, mussels, and prawns—this ensures everything is perfectly cooked.
• Wine Matters: Use a wine you’d enjoy drinking. The red wine in the stew adds depth—avoid overly tannic or oaky wines, which can taste bitter with seafood.
• Bread Counts: Tuscan bread is traditional, but any rustic, crusty loaf will do. Toast until crisp and rub with garlic for extra flavor.
• Finish with Freshness: Garnish with parsley just before serving for a burst of color and herbal brightness.
• Watch the Salt: The seafood and stock are naturally salty, so taste before adding extra salt.
• Make Ahead: The stew base (without shellfish and prawns) can be made ahead and reheated. Add the quick-cooking seafood just before serving for best texture.

Serving Suggestions

• Bowls Are Best: Serve Cacciucco in wide, deep bowls so each diner gets a generous helping of seafood and broth.
• Bread On the Side: Place toasted bread in the bowl to soak up the sauce, or serve on the side for dipping. For a special touch, rub the toast with garlic and drizzle with olive oil.
• Set the Mood: This dish shines when shared, so invite friends or family to the table. Dim the lights, pour the wine, and let the aromas transport you to the Tuscan coast.
• Salad Pairing: A simple green salad with lemon vinaigrette balances the richness of the stew.
• Wine Glasses Ready: Pour your chosen wine pairing just before serving to fully appreciate the interplay between food and wine.
• Finish with Citrus: Offer lemon wedges for diners who enjoy a splash of brightness over their seafood.

Conclusion

Cacciucco Livorno-style is a showstopper—bold, comforting, and made for sharing. With its savory seafood, spicy tomato broth, and endless wine pairing potential, this recipe is your ticket to an unforgettable dining experience. Don’t be afraid to explore new wines; let Vinomat guide you in finding the perfect match for your table. Whether you’re recreating Tuscan tradition or hosting a special dinner, raise a glass and savor the flavors of the Italian coast. Cheers to great food, great wine, and the joy of discovery!