What fish stew from Livorno is known for its spicy tomato broth?

The spicy fish stew from Livorno with a tomato-based broth is cacciucco. It is a signature dish of Tuscany’s western coast, particularly the port city of Livorno, and is made from a changing mixture of fish, shellfish, and other seafood.

Traditional versions may include firm white fish, scorpionfish, red gurnard, mussels, clams, shrimp, squid, octopus, cuttlefish, or crab. Ingredients are added at different times because they require different cooking periods. Garlic, onion, tomato, olive oil, wine, and dried red pepper help create the stew’s robust, often spicy broth.

Cacciucco is typically served over toasted or grilled bread rubbed with garlic, which absorbs the seafood-rich liquid. It is sometimes associated with the idea of using whatever catch remained unsold at the market, making the dish both practical and deeply connected to Livorno’s maritime culture.

The name is sometimes linked to a Turkish word meaning small pieces or odds and ends, reflecting the stew’s mixture of seafood. Cacciucco resembles French bouillabaisse, but they are different regional traditions. Bouillabaisse is associated with Provence and Marseille, while cacciucco belongs to the Tuscan coast.