Cacciucco is an Italian fish stew consisting of several different types of fish and shellfish cooked in wine, tomatoes, and chili pepper. Similar fish stews are popular all the way up and down the Tyrrhenian Sea, but Cacciucco is specific to the port city of Livorno.
There are many legends about the origin of the present recipe. One of the most popular is that the cacciucco was invented by a lighthouse guardian, who urged people not to fry the fish and the sea products, but to make soups, in order to perserve the oil for better purposes (to power the lighthouse). Another, more truthful legend, suggests that the stew was originally prepared from unsold fish scraps.
The origins of the stew's name also has several versions. Some of them suggest that the name derives from the Turkish word Küçük, which means "small" (reffering to the size of the pieces that make up the stew). Others say that it derives from the Spanish word Cachuco, which is a kind of small fish. The third opinion is that the origin of the Cacciucco name is the Vietnamese canh chua which means sour fish soup.
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Cacciucco-Fish Stew, www.foodnetwork.com
Cacciucco alla Livornese - Livorno's Zesty Stewed Fish, italianfood.about.com