Email This

Cacciucco (Tuscan Seafood Stew)

This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold. The base is octopus, squid, tomatoes, wine, garlic, sage, and dried red chiles; other fish are added at the end of cooking, before the soup is served over garlic-rubbed bread. See the recipe »

« BACK TO PREVIOUS PAGE

* REQUIRED