The story behind this Tuscan fish stew from Livorno concerns a fisherman’s wife whose husband was lost at sea during a storm. Left alone with many children to feed, she spent the little money she had to buy fish for a soup called cacciucco, adding to the fish the few basic ingredients she had in her kitchen. So successful was the recipe that she managed to find work as a cook. To commemorate her, the soup is kept simple. Although it may vary slightly, it must contain at least five varieties of fresh fish, one for each of the ‘C’s in the recipe’s name.
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