Cacciucco is a traditional Tuscan fish stew that originated in Livorno, a coastal city in Tuscany. It is made with a variety of seafood such as fish, shellfish, and crustaceans, cooked in a tomato-based broth flavored with garlic, onions, herbs, and red wine. The stew is typically served with toasted bread to soak up the flavorful broth. Cacciucco is a delicious and hearty dish that showcases the abundance of fresh seafood along the Tuscan coast.
