Cacciucco Fish Stew

Cacciucco – Fish Stew

Cacciucco is the Tuscan version of the French bouillabaisse or the Northern California – Italian crab cioppino. Basically, it uses local seafood and produce to create a local and hearty fish stew. Very au courant! Plus, it’s great in the winter and pairs well with red wine; like our just released 2014 Taft Street Alexander Valley Merlot. Serves 4


  • ¼ cup olive oil
  • 1 large sliced onion
  • 1 thinly sliced fennel bulb
  • 2 cloves chopped garlic
  • Red pepper flakes to taste
  • 1 cup white wine
  • 2 cups light stock, either fish or chicken
  • 1 28-ounce can of Italian plum tomatoes
  • ½ pound shelled shrimp
  • 1 pound cod fillet, cut into pieces
  • 16 clams in shell
  • 4 slices of country bread toasted
  • Salt and pepper
  • Parsley for garnish


  1. In a large saucepan heat one-half of olive oil and cook onion and fennel for 5 minutes; add garlic and pepper flakes and cook for 3 minutes more. Add wine, stock and tomatoes and simmer for 15 – 20 minutes. Season to taste.
  2. In a large saute pan heat remaining oil and brown cod on both sides. Remove from pan, add clams and 2 cups of sauce, cover and cook until clams open. Add shrimp and cod and cooked until done (5-7 minutes).
  3. Place toast on bottom of 4 individual bowls. Divide fish on top of toast, and pour remaining sauce on top of fish. Garnish with parsley and enjoy!