Caldaro

Caldaro is a traditional Tuscan fish soup originating from Monte Argentario. Although there are many versions of this fish soup, the base is always fish and seafood such as squid, prawns, and monkfish, along with ingredients such as olive oil, garlic, onions, parsley, hot peppers, white wine, fish stock, and tomatoes.

The onions, garlic, parsley, and hot peppers are sautéed in olive oil. White wine is added to the pot along with the fish and seafood, and the mixture is lightly cooked. Fish stock and tomato sauce are then added to the pot and the fish soup is simmered for a few more minutes before serving.

Caldaro is served in deep bowls, garnished with parsley and accompanied by sliced Tuscan bread. The fish soup is named after the pot that it's traditionally cooked in, called a caldaro.