Recipe | Cacciucco Con Polenta

Cacciucco Con Polenta recipe, translated to Tuscan fish soup with soft polenta is a mix of Mediterranean flavours put together in just one dish. Try it for your customers and give your venue a fresh European scent.

This recipe is from the unit ”SITHCCC013 Produce seafood dishes” from the SIT30816 Certificate III in Commercial Cookery.

Download the recipe here.


  • 2 garlic cloves
  • 1 brown onion chopped
  • 60ml white wine
  • 2 x 400gm tin crushed tomatoes
  • 1 punnet cherry tomatoes
  • 5 cups fish stock
  • 300gm white fish
  • 12 prawns peeled and deveined
  • leaving tails 12 mussels
  • 3 cups polenta
  • 3 cups milk
  • 50gm butter


Step 1 – Sauté off onion and garlic until transparent pour in wine and cook for 2-3 minutes until evaporated.

Step 2 – Add tin tomatoes, fish stock and cherry tomatoes bring to simmer.

Step 3 – Reduce heat and reduce until slightly thickens approx. 20 to 30 mins.

Step 4 – Add all fish and prawns and cook for 2 minutes then add mussels.

Step 5 – Cover and cooking shaking pot once or twice for 3 minutes. Remove from heat and season.

Step 6 – Heat milk and butter up until simmering slowly, add polenta stirring constantly.

Step 7 – Spoon polenta on serving crockery then fish stew.