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Cacciucco, classic Tuscan seafood stew, the way only Chef Harvey could make it

When most people think of Tuscan cuisine, the first things that come to mind are pappardelle (long broad noodles) with wild boar and the bistecca fiorentina (Siena has both on its menu, by the way).

But what a lot of people don’t realize is that Tuscany is also home to some of Italy’s best seafood. After all, Tuscany lies on the Mediterranean sea.

Chef Harvey once spent an entire week traveling up and down the Tuscan coast searching for the tastiest version of Cacciucco he could find.

That’s his “Cacciucco” above, the famous Tuscan seafood stew, made with all kinds of seafood and tomato.

Pronounced kah-CHOO-koh, no one really knows where it comes from. But as Chef Harvey tells it (and many Tuscans agree), needy children used to make the rounds of the fish mongers each day and collect discarded scraps of seafood. They’d then take them home to their families who would make the dish to share with everyone who was hungry.

Whatever its origins, there’s one thing that’s for certain: Chef Harvey’s Cacciucco is DELICIOUS!

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