Cacciucco is a traditional Tuscan fish stew that originated in the coastal city of Livorno. The stew is made with a variety of fish and shellfish, such as mussels, clams, squid, and different types of white fish. The seafood is cooked in a rich tomato-based broth flavored with garlic, onions, herbs, and a touch of chili pepper for a hint of spice. Cacciucco is a hearty and flavorful dish that is often served with crusty bread to soak up the delicious broth.
