456. Cacciucco II

Fish Stew II

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

This cacciucco, which I learned to make in Viareggio, is much less tasty than the one in the preceding recipe, but it is lighter and more digestible.

For the same amount of fish as above, crush three large cloves of garlic and some fresh or