Cacciucco Livornese

Leghorn Fish Stew

Preparation info
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By Alan Davidson

Published 1981

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This is a real fish stew, in which the fish, molluscs and crustaceans loom larger than the broth. There are many ways of preparing it – all the more since the domain of Cacciucco extends some way north and south of Livorno. The variety of recipes was personified for me by a group of T