# Cacciucco

Recipe by [Inès Lambert](https://fridge.menu/en/u/ineslambert)

A hearty Tuscan fisherman's fish stew, simmered with tomato and red wine and served over garlic-rubbed bread.

Servings: 4 · Prep 20 min · Cook 90 min · Fish

Contains: gluten, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Cacciucco](https://image.fridge.menu/adaptations/4xic5b5s/1b68980bccfb6af0f8e99f41c5800e1b91ee1428adf3fe8266304133728ed1fe.jpg)

## Ingredients

- 1.5 kg [Mixed white fish](https://fridge.menu/en/i/white-fish) — a mix of varieties
- 500 g [Raw king prawns](https://fridge.menu/en/i/shrimp)
- 2 pcs [Sage](https://fridge.menu/en/i/sage)
- 2 clove [Garlic](https://fridge.menu/en/i/garlic)
- 100 ml [Red wine](https://fridge.menu/en/i/wine)
- 200 g [Tomato](https://fridge.menu/en/i/tomato) — canned
- 4 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste
- [Bread](https://fridge.menu/en/i/bread) — sliced, for serving

## Steps

1. In a pot, heat the olive oil with the garlic and sage.
2. Chop the peeled tomatoes and add them to the oil and garlic, cover and cook for a few minutes.
3. Clean the fish of guts and scales, rinse and add to the pot, factoring in the cooking time of each type.
4. Sear the fish for a good while, then pour in the red wine and leave the pot uncovered until the wine evaporates.
5. Add water and salt to taste, cover and cook for about an hour. Doneness: 63°C at the thickest point. (60 min)
6. Add the king prawns towards the end.
7. Remove from the heat and let the stew rest for about half an hour. (30 min)
8. Toast the bread slices on a hot cast-iron grill on both sides until golden, then rub with garlic.
9. Serve the cacciucco with the bread.

Published 2026-10-14

https://fridge.menu/en/r/cacciucco-4xic5b5s

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