| Cacciucco to the LivorneseCacciucco is one of the | | | | region.It is not only a Viareggian recipe, but a |
| numerous regional varieties of fish stew. There are, of | | | | provocatory one as well, taking as its mottoes |
| course, an infinite number of varieties, probably one for | | | | "Long live "poor" fish and "no to |
| every Livornese homemaker.Cacciucco is a spicy and | | | | frying". This is to make the point, to both |
| flavorful fish stew. Although it is a fish-based dish, it | | | | professional cooks and hobbyists, that knowledge and |
| requires an accompanying wine that can... stand up to | | | | techniques are constantly evolving and that it is |
| it. Try to match it with a good Beaujolais Village | | | | possible to create savory dishes without resorting to |
| Nouveu (when in season).Fish stew serves 6-8About | | | | unhealthy methods that aren't even true to the primary |
| 5 pounds of assorted well cleaned seafood for the | | | | flavors of the ingredients. Viareggian methods can be |
| fish stew (the composition of cacciucco depends upon | | | | used to substitute for frying's ability to extract taste, |
| what is available at the fish market, your vendor may | | | | and can do so in such a manner as not to assault the |
| be able to help with the selection; ex. rock fish, sole, | | | | flavors of the ingredients but to work with them.As for |
| mullet, monk fish, dogfish, goby, baby squid, baby | | | | the fish, it is considered "poor" not because |
| octopus, cuttlefish, mussels, scampi, shrimp etc.)6 ripe | | | | it lacks intrinsic value but because of the low price it |
| tomatoes (skinned, de-seeded and minced)2 or 3 large | | | | garners at the market due to weak demand. It costs a |
| cloves of garlicGinger (optional), same amount as | | | | fisherman just as much to catch a sea-robin as it does |
| garlicParsley1 cup red wineOlive oilSalt and pepperIn a | | | | to catch a red snapper. Cacciucco does not employ |
| pan large enough to hold all of the fish, lightly fry the | | | | only "poor"fish however, for it is by nature a |
| garlic (crushed), the minced parsley and the ginger | | | | varied dish whose makeup depends upon the |
| (roughly minced) in abundant oil. When the garlic has | | | | availability of fish at the market. Welcome are the |
| browned sufficiently, slow down the fry-up with the | | | | mullet, the rockfish, the dogfish, the shrimp while strictly |
| red wine, allow it to heat up a bit and add the | | | | prohibited are the higher-priced fish such as the red |
| tomatoes.After a few minutes, add the baby squid, | | | | snapper, the seabass, the scampi, the lobster which |
| octopus and the cuttlefish (assuming you have them | | | | are considered contrary to the dish and would be |
| of course). Add salt to taste then cover the pan and | | | | squandered money.Cacciucco is a formative plate, |
| let it cook for 30 minutes. If the sauce should dry out, | | | | because it must be eaten slowly and so favors |
| add water. At this point gradually add the rest of the | | | | conviviality at the table. No frying, no salt, which |
| fish, first the rock fish, then after a few minutes the | | | | hardens the fibers. A simple dish really, in which the |
| other fish and the chunks so that everything cooks | | | | principal ingredients are the fish themselves. Only after |
| evenly. In the meantime you will have opened the | | | | about 40 minutes does one add tomato concentrate, |
| mussels in a separate pan, add their water to the | | | | garlic, olive oil, salt and hot pepper.So then, how is it |
| cacciucco when it is done cooking.Furnish each plate a | | | | different from the Livornian cacciucco? The main |
| pair lightly toasted slices of bread and, if one likes, lightly | | | | difference is that it uses different types of fish. The |
| rubbed with half a clove of garlic. Serve the fish onto | | | | Viareggian variant sand fish, while the Livornian uses |
| the bread slices with attention to distributing it fairly | | | | rock fish. The cooking time is also shorter for sand fish |
| amongst the guests. Make sure to add the sauce to | | | | and they are immersed in the broth when the dish is |
| each plate as well and garnish it with the mussels. | | | | almost ready. Another simple difference is that besides |
| Serve hot, accompanied with extra toast.The quantity | | | | abolishing frying, the Viareggian variant employs a |
| of ginger used can vary with one's taste; the garlic, | | | | shorter list of ingredients; fish, salt, oil, garlic, tomato |
| instead, is an obligatory and essential component of | | | | concentrate and hot pepper.The second phase is as |
| the cacciucco.Cacciucco Viareggio StyleThe name | | | | follows; add the olive oil, salt and the rest, then cook |
| "cacciucco" is derived from the Turkish | | | | for a little while more until the octopus and squid are |
| word "kaciuck" which means minute and | | | | tender. Then add the remaining fish which cooks |
| was used in reference to a fish stew in which the | | | | quickly, in about 5 minutes or so, and serve |
| ingredients were cut into small pieces. When one | | | | immediately. The cacciucco should be served on a |
| refers to cacciucco, not only is it understood as | | | | bed of toasted bread rubbed (if one wishes) with garlic |
| referring to a fish stew, but to the specific variant from | | | | and placed at the center of the table to signify its |
| Livorno. This is because cacciucco was created in the | | | | traditional importance.Without hurry, from the ample |
| ports of Livorno in the 16th century, as a stew cooked | | | | main dish, the guests can be served with the possibility |
| by fishermen at sea using the less valued species of | | | | of choosing from the various types of fish and |
| fish, those for which there was no market at the | | | | accompanying it with a good red wine.Ingredients for |
| time.What are we doing then, in Viareggio? This city of | | | | 4:1 lb. octopus1 lb. cuttlefish½ a pound shrimp2 |
| carnivals and seaside tourism has its own small port | | | | small mullets2 small mackerel Rockfishdogfishsea-robin |
| and, albeit incomparable to that of Livorno, a long | | | | etc.4 spoons of extra virgin olive oil4 cloves of garlic3 |
| history of fishing and cacciucco fish stew. The | | | | spoons of tomato pasteBread sliced and toastedSalt |
| cacciucco made in this city comes from the original | | | | and red pepperDavid Russo, VMD, PhD |
| Livornian fish stew recipe, brought over two centuries | | | | Veterinary Scientist, Gourmet Lover and Amateur |
| ago by migrating Marchigian and Sicilian fishermen.The | | | | Cook |
| Viareggian government, while recognizing cacciucco's | | | | |
| Livornian origins, has begun a request for official | | | | 1830 Pilgrim Ave. |
| recognition of the Viareggian cacciucco by the Tuscan | | | | |