Cacciucco

Cacciucco is a delightful Italian fish stew originating from the picturesque coastal towns of Tuscany and Liguria. It is particularly celebrated in Livorno, Tuscany, and Viareggio to the north. This hearty stew is a seafood lover's dream, typically featuring five different types of fish to match the five "c"s in its name. You might encounter Mediterranean fish such as red gurnard, scorpionfish, monkfish, red snapper, along with clams, mussels, shrimp, calamari, and more in its rich broth.

The magic of cacciucco lies in its flavorful broth, a harmonious blend of vegetables, spices, fish stock, tomatoes, garlic, and wine. The name "cacciucco" is believed to derive from the Turkish word "kaçukli" meaning "bits and pieces" or "odds and ends" perfectly encapsulating the stew's medley of ingredients. As far back as 1891, the renowned Italian cookbook author Pellegrino Artusi included a cacciucco recipe, showcasing sautéed onions, garlic, tomatoes, and a variety of fish.

Cacciucco shares a familial connection with other global fish stews, such as the French bouillabaisse, Greek kakavia, Spanish zarzuela, and Portuguese caldeirada. There is even a variation called cioppino, created by Italian-American fishermen in San Francisco, which features the local Dungeness crab.

One of the best attributes of cacciucco is its versatility. Depending on the region and the freshness of the market offerings, the ingredients can vary, making each bowl a unique and delectable experience. Whether you savor it by the Italian coast or in a bustling city, cacciucco is a seafood stew that brings the essence of the sea to your table.