Cacciucco is a traditional seafood stew that originated in Livorno, a coastal city near Florence. However, it is a popular dish in Florence as well. This hearty stew is made with a variety of fish and shellfish, such as squid, octopus, shrimp, mussels, and clams. The seafood is cooked in a rich tomato-based broth, flavored with garlic, onions, herbs, and spices. Cacciucco is typically served with toasted bread to soak up the flavorful broth. It is a delicious and comforting dish that showcases the bounty of the Tuscan coast.
