Pronunciation: [kah-CHEW-koh]

A spicy Italian seafood stew similar to French bouillabaisse made with assorted fish plus shellfish such as clams, mussels and/or shrimp in a tomato garlic broth. It's often seen on menus as Cacciuco alla Livornese because of its association with Livorno, Italy.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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