Italy
Photo: Justlettersandnumbers, CC BY-SA 4.0, croppedCacciucco
/katˈtʃukko/kat-CHOOK-koh
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- Taste
- SpicySavory
- Made with
- FishSeafoodWheat & flour
History
Cacciucco is a thick fish stew from Livorno, the port city on the Tuscan coast. It is made with many kinds of fish and seafood, such as octopus, squid, mussels, scorpionfish and gurnard, cooked with tomato, red wine, garlic and chilli, and poured over toasted bread rubbed with garlic. Locals say it should contain at least five kinds of fish, one for each c in its name. The word is thought to come from the Turkish küçük, small, for the small pieces of fish, reflecting Livorno's history as a free port open to traders from across the Mediterranean. Fishermen made it from fish too small or damaged to sell.
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