Cacciucco

Tuscan fish stew has a history that stretches back to at least 500 years ago, and was most likely invented by the frugal fishermen of Livorno who would prepare it with whatever was left in the bottom of their boats after selling more valuable fish at the market.

Traditionally, cacciucco is said to have five different types of fish and seafood in it — one for each "C" in its name — octopus and squid or cattlefish go in first, while the tender-fleshed fish, mussels, and prawns are added toward the end of cooking.

The stew is flavored with tomatoes, white wine, olive oil, lots of garlic, fresh sage, and dried red chili peppers. For a more substantial meal, cacciucco is most often served over toasted, garlic-rubbed bread like pane campagnolo, a Tuscan favorite.