Cacciuccoi (Fisherman’s Soup)

I make this often and I like it because it is a one-pot meal and takes almost no time to make. We usually keep frozen shrimp and cod in the freezer so we almost always have the minimum required ingredients on hand. Fresh rosemary grows all around our house, so that is always available.

This seafood soup, also called cacciucco (meaning “mixture”), is a specialty of Livorno, a fishing port that is Tuscany’s second-largest city. It has been made for hundreds of years, and variations of it appear all along the Tuscan coast. Traditionally, at least five types of fish and shellfish are included )one for each “c” in the name). If you like, do as the Italians do, the place a slice of toasted bread in each bowl before ladling the soup over. Other seafoods may be added, such as squid (calamari), scallops, or mussels.

Author: Laura Kirkley

Similar to Ciaoppino, this is a informal mixture of seafoods, tomatoes and a wine sauce – quick and delicious

Serves: 4

Cacciuccoi (Fisherman’s Soup)


1 tablespoon, extra-virgin olive oil
1 tablespoon, butter
1 large, onion – coarsely chopped
1/2 cup, celery – chopped
6 cloves, garlic – minced
2 cans 14 oz., diced tomatoes – with juice
2 sprigs, fresh rosemary – chopped
1/4 cup, parsley – chopped
1 teaspoon, dried red pepper
1 tablespoon, flour
1 cup, dry white wine
1 can 14 oz, chicken broth
10 ounces, Alaskan Cod (or other firm fleshed white fish)
10 ounces, uncooked large shrimp – peeled and deveined

Additional chopped fresh parsley
Sea Salt
Extra-Virgin olive oil


  1. Heat olive oil and butter in large pot over medium heat
  2. Add onion and celery. Saute for several minutes until onion is translucent
  3. Add garlic and saute for one minute
  4. Add dried red pepper
  5. Sprinkle flour over
  6. Stir 2 minutes
  7. Add wine; cook until liquid evaporates
  8. Add tomatoes, parsley, rosemary, and chicken broth
  9. Bring to a boil
  10. Reduce heat and simmer 30 minutes
  11. Add shrimp and cook for approximately 3 minutes
  12. Add Cod and cook until opaque in center, about 2 or 3 minutes
  13. Ladle soup into large soup bowls
  14. Sprinkle with additional parsley and sea salt
  15. Drizzle soup with olive oil



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