Cacciucco is a fish stew from Tuscany, Italy, traditionally made with five types of fish and a tomato-based broth. It originated as a worker’s meal and is now a signature dish served in many restaurants. Modern versions may include more expensive fish and chili powder. It is served with a slice of bread at the bottom of the bowl.
Cacciucco, pronounced “kah-CHOO-kho,” is a type of fish stew, or soup, found in the Tuscany region of Italy and particularly associated with the port city of Livorno. The stew originated as a daily dish of the fishermen of that area and, as such, was made with the smallest and cheapest fish left over from each day’s catch. According to tradition, cacciucco must be made with five types of fish, one for each “c” in the name, but most versions include more types of fish. In addition to the fish, the dish includes a tomato-based broth, a typical regional condiment and, usually, wine or vinegar. It has now become a regional signature dish, present in a wide variety of restaurants both in Italy and abroad.
The most common version is cacciucco alla Livornese, based on the made in Livorno style, which includes shellfish and fish on the bone. Cacciucco di Viareggina is similar but does not include shellfish and the fish is in boneless pieces. Both are normally served with a slice of dry or toasted bread at the bottom of the bowl.
Because the soup started out as a worker’s meal, it’s hearty and filling. Traditional fish picks are the ones that were least likely to sell, either because they were very common or unattractive or particularly bony. Common varieties included black rockfish, Atlantic stargazer, swordfish, tub gurnard, and dogfish. Traditional cacciucco often included octopus and sometimes squid or mantis shrimp.
The broth includes both olive oil and vinegar or dry white wine, as well as typical regional condiments including onion, garlic, basil, fennel and thyme. Recipes sometimes call for red rather than white wine. The tomato has been included since the late 1800s. Modern recipes usually include chili powder as well.
As soup became a restaurant dish, it began to include more expensive types of fish. Modern recipes usually call for shrimp, mussels and prawns. Bonefish choices have expanded to include a huge range of whatever is available fresh, including not just traditional choices but also hake, red mullet, catfish, sole, eels and much more.
The traditional cacciucco pot was made of terracotta, which diffuses heat and favors slow and delicate cooking. Even in metal pots, the soup shouldn’t reach a hard boil. It is still customary to serve it with a slice of toasted or stale bread at the bottom of the bowl.
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