Cacciucco () is an

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Ita ...

fish stew Fish stew is a generic name for a stew with a base or food ingredients of fish or seafood. It is also rarely used to refer to stew ponds. List of fish stews Types of fish stew from around the world include: * ''Asam Pedas'' ( Indonesian) and ...

native to the western coastal towns of

Tuscany it, Toscano (man) it, Toscana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Citizenship , demographics1_footnotes = , demographics1_title1 = Italian , demogra ...

.Danny Meyer, ''The Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant'' (HarperCollins 2005). It is especially associated with the

port city A port is a maritime facility comprising one or more wharves or loading areas, where ships load and discharge cargo and passengers. Although usually situated on a sea coast or estuary, ports can also be found far inland, such as Ha ...

of Livorno in TuscanyPatrizia Chen, ''Rosemary and Bitter Oranges: Growing Up in a Tuscan Kitchen'' (Simon & Schuster, 2010). Clifford A. Wright, ''The Best Stews in the World'', p. 235. and the town of

Viareggio Viareggio () is a city and ''comune'' in northern Tuscany, Italy, on the coast of the Tyrrhenian Sea. With a population of over 62,000, it is the second largest city within the province of Lucca, after Lucca. It is known as a seaside resort as ...

north of it.

Overview

Cacciucco is a hearty stew consisting of several different types of

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of ...

and shellfish; one tradition holds that there should be five different types of fish in the soup, one for each letter ''c'' in ''cacciucco''. A wide variety of

Mediterranean The Mediterranean Sea is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean Basin and almost completely enclosed by land: on the north by Western Europe, Western and Southern Europe and Anatolia, on the south by North Africa ...

fish and shellfish may be used, such as red gurnard, armored gurnard,

scorpionfish The Scorpaenidae (also known as scorpionfish) are a family of mostly marine fish that includes many of the world's most venomous species. As their name suggests, scorpionfish have a type of "sting" in the form of sharp spines coated with venomo ...

(''scorfano''), small

clam Clam is a common name for several kinds of bivalve molluscs. The word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. Clams have two shel ...

s such as littleneck or

manila Manila ( , ; fil, Maynila, ), officially the City of Manila ( fil, Lungsod ng Maynila, ), is the capital of the Philippines, and its second-most populous city. It is highly urbanized and, as of 2019, was the world's most densely populate ...

, firm-fleshed fish such as

monkfish Members of the genus ''Lophius'', also sometimes called monkfish, fishing-frogs, frog-fish, and sea-devils, are various species of lophiid anglerfishes found in the Atlantic and Indian Oceans. ''Lophius'' is known as the "monk" or "monkfish" ...

or other whitefish,

red snapper Red snapper is a common name of several fish species. It may refer to: * Several species from the genus ''Lutjanus'': ** ''Lutjanus campechanus'', Northern red snapper, commonly referred to as red snapper in the Gulf of Mexico and western Atlanti ...

John Dory John Dory, St Pierre or Peter's fish, refers to fish of the genus ''Zeus'', especially ''Zeus faber'', of widespread distribution. It is an edible demersal coastal marine fish with a laterally compressed olive-yellow body which has a large dark ...

, or

grouper Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes. Not all serranids are called "groupers"; the family also includes the sea basses. The common name "grouper" is ...

,Pino Luongo & Mark Strausman, ''2 Meatballs in the Italian Kitchen'' (Artisan Books, 2007), p. 154. mussels, shrimp, and

calamari Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes.'' Oxford English Dictionary'', 3rd edition, 2002''s.v.''/ref> There are many ways to prepare and cook squid. Fried squid is common in the ...

. Traditionalist chefs add a

stone In geology, rock (or stone) is any naturally occurring solid mass or aggregate of minerals or mineraloid matter. It is categorized by the minerals included, its Chemical compound, chemical composition, and the way in which it is formed. Rocks ...

taken from the sea to the dish. Crabs,

eel Eels are ray-finned fish belonging to the order Anguilliformes (), which consists of eight suborders, 19 families, 111 genera, and about 800 species. Eels undergo considerable development from the early larval stage to the eventual adult stage ...

s, cuttlefish, octopus,

bream Bream ( ) are species of freshwater and marine fish belonging to a variety of genera including '' Abramis'' (e.g., ''A. brama'', the common bream), '' Acanthopagrus'', ''Argyrops'', '' Blicca'', '' Brama'', '' Chilotilapia'', ''Etelis'', '' L ...

, mullet, or anything else caught that day might be used.Ken Albala, ''Three World Cuisines: Italian, Mexican, Chinese'' (Rowman Altamira, 2012), p. 272. A wide variety of other ingredients are used in the

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

, including various vegetables (which might include

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es, leeks,

zucchini The zucchini (; plural: zucchini or zucchinis), courgette (; plural: courgettes) or baby marrow (''Cucurbita pepo'') is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are st ...

, or yellow squash), spices (which might include garlic,

aniseed Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and t ...

, dried

crushed red pepper Crushed red pepper or red pepper flakes is a condiment or spice consisting of dried and crushed (as opposed to ground) red chili peppers. This condiment is most often produced from cayenne-type peppers, although commercial producers may use a var ...

, kosher salt,

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in dia ...

, parsley,

thyme Thyme () is the herb (dried aerial parts) of some members of the genus '' Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigen ...

, or bay leaf) and other ingredients (which might include fish stock,

tomato paste Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. It is used to impart an inten ...

vermouth Vermouth (, ) is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid- to late 18th centur ...

, or

wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

, either white or red). There are many variants of cacciucco, varying by region and availability of ingredients. The dish is traditionally attributed to the Near East, which might be true, as the word ''cacciucco'' comes from the Turkish ''kaçukli'' ("bits and pieces" or "odds and ends"), which reflects how the stew is made, from a variety of fish. Pellegrino Artusi, in his classic 1891 cookbook, gave the following recipe: :For of fish, finely chop an onion and saute it with oil, parsley, and two whole cloves of garlic. The moment the onion starts to

brown Brown is a color. It can be considered a composite color, but it is mainly a darker shade of orange. In the CMYK color model used in printing or painting, brown is usually made by combining the colors orange and black. In the RGB color model us ...

, add of chopped from tomatoes or tomato paste, and season with salt and pepper. When the tomatoes are cooked, pour in one finger of strong

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...

or two fingers of weak vinegar, diluted in a large glass of water. Let boil for a few more minutes, then discard the garlic and strain the rest of the ingredients, pressing hard against the mesh. Put the strained sauce back on the fire along with whatever fish you may have on hand, including sole,

red mullet Red is the color at the long wavelength end of the visible spectrum of light, next to orange and opposite violet. It has a dominant wavelength of approximately 625–740 nanometres. It is a primary color in the RGB color model and a seconda ...

, gurnard, dogfish, mantis shrimp, and other types of fish in season, leaving the small fish whole and cutting the big ones into small pieces. Taste for seasoning; but in any case it is not a bad idea to add a little olive oil, since the amount of

soffritto A mirepoix ( ; ) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a dar ...

was quite small. When the fish is cooked, the cacciucco is usually brought to the table on two separate platters: on one you place the fish, strained from the broth, and on the other you arrange enough finger-thick slices of bread to soak up all the broth.

Similar dishes

Cacciucco is similar to other types of fish stew, such as the French

bouillabaisse Bouillabaisse (; oc, bolhabaissa, bullabessa ) is a traditional Provençal fish stew originating in the port city of Marseille. The French and English form ''bouillabaisse'' comes from the Provençal Occitan word ''bolhabaissa'', a compound ...

, Greek kakavia, Spanish zarzuela, and Portuguese

caldeirada Caldeirada (, ) is a Portuguese and Galician (Northwestern Spain region) fish stew consisting of a wide variety of fish and potatoes, along with other ingredients.Ilí Lacerda, ''The Secrets of Portuguese Cookery'' (2009), p. 45. A fishermen's ...

Cioppino Cioppino (, ; from lij, cioppin ) is a fish stew originating in San Francisco, California. It is an Italian-American dish and is related to various regional fish soups and stews of Italian cuisine. Description Cioppino is traditionally made fro ...

, another fish stew, was created by

Italian-American Italian Americans ( it, italoamericani or ''italo-americani'', ) are Americans who have full or partial Italian ancestry. The largest concentrations of Italian Americans are in the urban Northeast and industrial Midwestern metropolitan areas, ...

fisherman in

San Francisco San Francisco (; Spanish for " Saint Francis"), officially the City and County of San Francisco, is the commercial, financial, and cultural center of Northern California. The city proper is the fourth most populous in California and 17th ...

, who used the local

Dungeness crab The Dungeness crab (''Metacarcinus magister'') is a species of crab inhabiting eelgrass beds and water bottoms along the west coast of North America. It typically grows to across the carapace and is a popular seafood. Its common name comes f ...

in a variation of the cacciucco recipe.Carolyn Miller & Sharon Smith, ''Savoring San Francisco: Recipes from the City's Neighborhood Restaurants'' (Silverback Books, 2005), p. 74.

Notes

{{Reflist Italian stews Cuisine of Tuscany Fish stews Mediterranean cuisine

Overview

Similar dishes

See also

Notes