Fish soup (Cacciucco)

According to popular belief, the recipe for cacciucco fish soup came from the province of Livorno, Tuscany. This soup was a mix of fish trimmings and stale bread. Fish soup was used to feed imprisoned slaves, but it was also typically made by very poor families. Some claim that this dish goes back to Phoenician times, but popular legend has it that fish soup came about by accident. A fishermen went out to sea and was swept away by a terrible storm that killed him. His wife was desperate and sent her children to beg for a bit of food. 

The other fishermen, moved by her situation, gave each child a fish. Returning home, the children turned over the fish, each one different, to their mother; she put them together and turned them into a soup, which she served with slices of stale bread. The neighbours, attracted by the fine smell, asked the housewife what it was, and she gave them the recipe for her delicious fish soup. Recipe Intro Super-tasty with all the flavours of the sea, fish soup is a highly prestigious dish. Its taste is unique, and the contrast of its consistency with the crunchiness of the toasted bread makes this truly perfect.