Giglio Island in 10 recipes: how to prepare a very tasty cacciucco

To be precise, it is a typical dish of the entire Tuscan coast, especially of the province of Livorno and of the Tuscan Archipelago. And Giglio Island, certainly, isn’t an exception. The second leg of this trip in 10 recipes is a great classic of Tuscan cuisine: it’s the famous cacciucco.

Ingredients (for four persons):

• a medium onion
• parsley
• oil
• white wine
• chili pepper
• peeled tomatoes 200 grams (for tomato sauce)
• two bay leaves
• an octopus of about a pound
• Atlantic stargazer
• scorpion fishes
• mullets
• sardines, anchovies

It is, in practice, a recipe prepared with different types of “poor” fish. There are several variants of this dish. It can be served either as first course or as second course.

Hot to prepare:

1. Prepare apart a broth with smaller fishes.
2. Fry lightly onion and parsley with bay leaves.
3. Add chili pepper to the pan and simmer with white wine until reduced.
4. Add first tomatoes and then octopus.
5. Cook at a very low heat.
6. When the octopus is well cooked, add the remaining fishes and the broth.
7. Cook at a very low heat for, at least, 20 minuties.
8. Toast two slices of bread and place them on a plate.
9. Pour the soup over the toasted bread.
10. Add the fishes and serve.

Now you just have to enjoy your cacciucco, even better if it’s accompanied with a wine of Giglio Island.

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Image source: Flickr.com/photos/portobayevents