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Cacciucco () is an Italian cuisine fish stew native to the western coastal towns of Tuscany.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 of Livorno, in Tuscany,Patrizia 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 north of it.
A wide variety of other ingredients are used in the broth, including various vegetables (which might include , , , zucchini, or yellow squash), spices (which might include garlic, aniseed, dried crushed red pepper, kosher salt, black pepper, parsley, thyme, or bay leaf) and other ingredients (which might include fish stock, tomato paste, vermouth, or wine, 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 language kaçukli ("bits and pieces" or "odds and ends"), which reflects how the stew is made, from a variety of fish.
Pellegrino Artusi, in his 1891 cookbook, gave a recipe using onions, garlic, oil, parsley, salt, and pepper, with:
and served "on two separate platters: on one you place the fish... and on the other... finger-thick slices of bread to soak up all the broth.Pellegrino Artusi, ''Science in the Kitchen and the Art of Eating Well'' (1891; trans. University of Toronto Press)
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