Cacciucco

Cacciucco is a traditional Italian fish stew originating from the western coastal towns of Tuscany. Particularly associated with Livorno, cacciucco is a hearty dish traditionally made with a variety of seafood and fish, and served with a slice of bread rubbed with garlic.

History

The origins of cacciucco are rooted in the fishing traditions of the Tuscan coast. The stew was traditionally made by fishermen using the day's unsold catch. The name 'cacciucco' is believed to derive from the Turkish word 'küçük', meaning 'small', in reference to the small pieces of fish used in the stew.

Ingredients and Preparation

Cacciucco is made with a variety of seafood and fish, typically including squid, octopus, mussels, clams, and several types of fish. The specific types of fish used can vary, but traditionally include those found in the Tyrrhenian Sea.

The seafood and fish are cooked in a tomato-based broth, flavoured with garlic, parsley, chili pepper, and red wine. The stew is typically served over a slice of toasted bread rubbed with garlic.

Variations

There are several regional variations of cacciucco. In Viareggio, for example, the stew is often made with the addition of potatoes. In Livorno, it is traditional to include five different types of fish in the stew, one for each 'c' in 'cacciucco'.

See Also

• Bouillabaisse
• Cioppino
• List of Italian dishes
• List of soups
• List of stews

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