Cacciucco is a hearty Italian fish stew known to the western coastal towns of Tuscany and Liguria for over 500 years. It is especially associated with the Tuscan port city of Livorno and the town of Viareggio to the north.
The term ‘Cacciucco’ derives from a Turkish word Kϋçϋk (“small” or “bits and pieces” or “odds and ends”), which refers to the size and variety of the fish used to make the dish. Originally, Cacciucco was made with those fish left over after a catch, the pesce povero or “poor fish” because they were more difficult to sell and often … Read More