Cacciucco is the famous fish soup of Leghorn. “Poor” fish are mixed with “noble” fish (variety and abundance are obligatory), along with molluscs and crustaceans. Generally, relatively small fish are used to make cacciucco, for example rock fish and gurnard, as well as smooth hound fish, rock octopus, cuttlefish and squill fish.
Essential characteristics include: the presence of fish bones, it must be spicy, flavourful broth to give body and density to the soup.
The herb and tomato base, in which the fish is cooked, soaks into the toasted, garlic bread that is placed in the serving dish. The soup should be fairly liquid. Cacciucco is best when served with young, red wine.