What is CACCIUCCO?
CACCIUCCO, declared "Kah-choo-Kho", is a type of fish stew or soup located in the Tuscan region in Italy and especially connected with the port city of Livorno. The steamed meat was created as a daily meal of fishermen of this area and as such was made with the smallest, cheapest fish remaining from every daily catch. Tradition believes that CACCIUCCO must be made with five types of fish, one for each "C" in the name, but most versions include multiple fish types. In addition to fish, food includes tomato broth, typical regional spices and usually wine or vinegar. It has now become a regional signature dish that appeared in a wide range of restaurants in Italy and abroad.
The most common version is cacciucco alla livornes, based on a livorn -based style, which includes molluscs and fish on bones. cacciucco di Viaggina is similar, but does not include any molluscs and the fish are in boned pieces. Both norms are served with a slice of dryor toasted bread at the bottom of the bowl.
Because the soup began as a food of a working man, it is abundant and full. Traditional fish elections are those that were least likely to sell, either because they were very common or unattractive or especially bony. Common varieties included black Scorpionfish, Atlantic Stargazer, Weeverfish, Vab Gurnard and Dogfish. Traditional cacciucco often included octopus and sometimes squid or pieces.
The broth includes both olive oil, vinegar or vinegar or dry white wine, as well as typical regional spices including onion, garlic, basil, fennel and thyme. Recipes sometimes demand a red place of white wine. Tomatoes have been included since the end of the 18th century. Modern recipes usually also include chili powder.
When the soup became a restaurant, it began to include more expensive types. Modern recipes usually require shrimp, shells and shrimp. Bony fishThey have expanded and included a huge range of everything that is available fresh, including not only traditional possibilities, but also picosubers, parm, catfish, soles, eels and much more.
The traditional CACCCO cooking pot was a terracotta that spreads heat and helps slow and fine cooking. Even in metal pots, the soup should not achieve a hard boiling. It is still common to serve with a slice of roasted or musty bread at the bottom of the bowl.