Cacciucco alla Viareggina is a traditional seafood soup originating from Viareggio. This cacciucco version is lighter than the one made in Livorno, and it has a red broth. It also doesn't contain sage and has a slightly sweet aftertaste due to generous amounts of seafood and shellfish in the soup.

The stock is made with celery, carrots, bay leaves, and fish heads, while the fish stew is made with garlic, chili peppers, olive oil, cuttlefish, octopus, lots of low value fish, tomato paste, white wine, mussels, and mantis shrimp. The soup is served with the mussels on top and a slice of bread rubbed with garlic on the side.