Cacciucco is a hearty Tuscan fish stew that originated in Livorno, a coastal city in Tuscany. 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 tomato-based broth flavored with garlic, onions, herbs, and red wine. Cacciucco is typically served with toasted bread to soak up the flavorful broth. It is a delicious and comforting dish that showcases the abundance of seafood in the Tuscan region.
