Tuscan fish stew – wine and food as a Mediterranean pleasure trip
Wine with food unfolds its full power here: Cacciucco shows how extraordinary the combination of wine and food can be. The classic fish stew from the coastal region of Tuscany combines an abundance of fresh sea fish and seafood in a spicy tomato sauce. Aromatic herbs, garlic and a dash of red wine blend with the taste of octopus, prawns, mussels and strong white fish to create an autumnal delicacy full of depth. The base of the stew is a slow-cooked fish stock; it carries the complex, spicy flavors and creates a balanced taste experience. Perfectly served with toasted white bread, this is a wonderful excursion into the world of Mediterranean food pairings and a feast for wine lovers.
Ideal wine accompaniment: Morellino di Scansano DOCG (Tuscany, Italy)
The ideal accompaniment to Cacciucco is a Morellino di Scansano DOCG from the Maremma. This Tuscan red wine, made predominantly from Sangiovese grapes, brings freshness, spice and fine cherry fruit to the glass. Its animating acidity balances the spicy tomato sauce, while the gentle tannins harmoniously underline the variety of fish and seafood flavors. The moderate notes of Mediterranean herbs and a hint of salt air combine in the wine with the maritime components of the dish, while the elegant fruit incorporates the slight spiciness and earthiness of the broth. The result is a structured but never dominant partner to this Tuscan specialty.
Further wine recommendations for this dish
Pinot Noir QbA (Baden, Germany)
A German Pinot Noir, especially from Baden, offers a surprisingly fitting contrast to the spicy, maritime character of the Cacciucco with its cool elegance and red berry fruit. The nose is dominated by aromas of raspberry, wild strawberry, some violets and fine herbal notes, which make the bouquet wonderfully complex. The delicate acidity and soft, silky tannins of the Pinot give the dish structure without masking the fine marine aromas or making it too heavy. On the contrary, the delicate fruit and skillful understatement of the Pinot Noir from Baden emphasize the delicate fish and shrimp textures. With its noble restraint and elegant length, the Pinot Noir brings a touch of gourmet flair into play – perfect for anyone who wants to enjoy Cacciucco with a classic but exciting red wine alternative.
Vernaccia di San Gimignano DOCG (Tuscany, Italy)
Vernaccia di San Gimignano is an iconic white wine from Tuscany, whose invigorating acidity makes it the ideal accompaniment to a rich fish stew such as cacciucco. On the nose, it exudes fresh aromas of green apple, pear and citrus fruits, which give it an invigorating fruitiness and contrast with the strong tomato flavor of the stew. On the palate, the Vernaccia has a clear mineral note that emphasizes the salty, iodine nuances from the sea and elegantly underlines the interplay with the herbs in the dish. At the same time, the fine bitter notes of the wine form an exciting counterpoint to the slight spiciness of chili and garlic. As a result, the lively freshness and dry, mineral style of this white wine structure the stew without leaving a dominant impression. Vernaccia ensures that the diverse seafood remains the aromatic focus and gives the dish length and elegance on the palate.
Rosato di Bolgheri DOC (Tuscany, Italy)
A rosato from Bolgheri reveals multi-layered fruit and floral aromas that build the perfect bridge between the sea and the Mediterranean earth. The nose reveals raspberry, sour cherry and often a hint of hibiscus alongside fresh minerality. On the palate, the Rosato impresses with vibrant freshness and an animating but never intrusive fruitiness, which balances the spicy tomato broth of the Cacciucco wonderfully easily. Its barely perceptible tannins make it very supple in the mouth without appearing rustic. The subtle acidity creates a harmonious pairing with the aromatic, deep notes of the stew and highlights both the sweetness of the tomatoes and the sea flavors of the mussels and prawns. At the same time, this rosé brings a floral, relaxed lightness into play, giving the maritime dish a summery, Italian finish and ensuring an uncomplicated, fragrant enjoyment experience.
Fiano di Avellino DOCG (Campania, Italy)
Fiano di Avellino is considered one of the finest white wines in southern Italy and brings a very special elegance to a dish such as cacciucco. The aroma already reveals notes of honey, hazelnut, yellow stone fruit and a hint of chamomile. On the palate, Fiano impresses with its melting texture, depth and mineral structure, which interweave excellently with the intense tomato sauce and fine sea flavors. The elegant fruit sweetness of Fiano balances the spicy and slightly salty components of the soup, while its multi-layered acidity gives the dish additional freshness and structure. The characteristic light smokiness and subtle spiciness in the aftertaste playfully pick up the herbs and the roasted aroma of the garlic bread. Overall, Fiano di Avellino is a wine that elevates maritime food pairing beyond the classic fresh white and offers plenty of enjoyment for connoisseurs and explorers alike.
Vermentino di Gallura DOCG (Sardinia, Italy)
Vermentino di Gallura brings the taste of Sardinia to the glass and complements Cacciucco in an unmistakable way. Aromas of lemon, grapefruit, almonds and wild maquis characterize its origin profile, while a salty minerality is reminiscent of sea breeze and granite stone. This complexity harmonizes perfectly with the multi-layered composition of fish, mussels and tomato broth. The crisp freshness and full body of the Vermentino provide a powerful yet elegant partner to the strong, spicy stew. Its delicately tangy impression combines with the herbs in the dish, while the fine bitterness of the aftertaste picks up the slight spiciness and toasted aromas of the bread. This wine thus provides a longer, nuanced taste experience – Mediterranean, salty, lively.
The recipe:
Cacciucco
Cooking utensils
- 1 Large soup pot
- 1 Sieve
- 1 Ladle
- 1 Cutting board
- 1 Knife
- 1 mixing bowl
- 1 Oven for bread
Ingredients
Seafood & fish:
- 300 g Mixed fish fillets z. e.g. cod, hake, red mullet
- 200 g Octopus or squid
- 150 g Shrimps
- 200 g Mussels cleaned
- 2 small calamaretti optional
Broth & vegetables:
- 1 Onion
- 2 Garlic cloves
- 1 Carrot
- 1 Celery stalk
- 700 g peeled tomatoes Canned or fresh
- 100 ml Red wine dry
- 100 ml Fish stock
- 2 Tbsp extra virgin olive oil
- 1 dried chili pepper
- 1 sprig of fresh sage
- 1 sprig of thyme
- 1 Bay leaf
- Salt Pepper
Garlic bread:
- 4 Slices of rustic white bread
- Olive oil
- 1 Garlic clove
Preparation
Broth & preparation:
- Finely chop the onion, carrot, celery and 1 clove of garlic and sauté in olive oil.
- Add the chili, thyme, bay leaf and sage and fry briefly.
- Add the peeled tomatoes, simmer for 5 minutes, then deglaze with red wine.
- Add the fish stock and simmer for 20 minutes.
Seafood & fish:
- Add the octopus (pre-cook if necessary and cut into pieces) and squid, simmer for 10 minutes over a low heat.
- Add the prawns, mussels and remaining fish towards the end and cook for just a few minutes until everything is cooked and the mussels have opened.
- Season to taste with salt and pepper, remove the sprigs of herbs.
Garlic bread:
- Toast slices of white bread, drizzle with olive oil and rub with garlic.
Dressing:
- Place the garlic bread in deep plates, ladle the cacciucco on top and sprinkle with parsley.
Recommended sides:
- Toasted slices of white bread
- Fennel salad with oranges
- Lemon wedges
