Cacciucco
Cacciucco is a hearty, rustic fish stew from the coastal region of Tuscany, Italy, particularly Livorno. It typically features a medley of small, bony fish and shellfish cooked in a rich tomato and wine broth, often served over toasted bread to soak up the flavorful sauce.
🍽️ Nutrition at a glance
This dish is a balanced source of high-quality protein from the seafood, with moderate carbohydrates from the bread and tomatoes, and healthy fats from olive oil and fish. A typical serving provides a good amount of omega-3 fatty acids, selenium, and B vitamins, with a calorie range of approximately 350-450 kcal.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 28 g |
| Carbs | 32 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 850 mg |
| Selenium | 45 mcg |
| Vitamin B12 | 8 mcg |
| Phosphorus | 300 mg |
| Zinc | 4 mg |
| Vitamin D | 5 mcg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Potassium | 550 mg |
| Vitamin A | 120 mcg |
Per 1 bowl (approx. 400 g, including broth, seafood, and bread) · estimated, varies by recipe
💡 What's interesting
Cacciucco is a classic example of 'cucina povera' (peasant cooking), originally made by fishermen with the unsold or less desirable catch of the day. Its name is said to derive from the Tuscan word 'ciucco,' meaning 'tipsy,' referring to the generous amount of wine used in the broth.
AI estimate may be inaccurate · Terms