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Italian · V The Canonical Dishes · Marche

Cacciucco alla Marchigiana con Verdure di Mare

Marche

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I

Origin

Marche (Adriatic coast), central Italy

II

Description

The Marche Adriatic coast's layered fish soup — related to Livornese cacciucco but distinct in its use of vegetables as co-equal components. A base of sautéed fennel, celery, carrot and onion in olive oil is built, then white wine deglazes, followed by passata and a generous quantity of fish scraps and heads (used to build a light brodo before being strained out). Mixed fish — typically scorfano, gronco, seppie and vongole — are added in sequence. The seppie and firm fish go first (15 minutes), then clams in their shells last (5 minutes). Served in wide bowls over slices of grilled bread rubbed with garlic, the fish laid over the soaked bread and the broth ladled over everything.

III

The Thread

—The parent preparation — the Marche version differs in the inclusion of fennel in the base and lighter seasoning profile Tuscan · (Livornese)
—Mixed Adriatic/Mediterranean fish stew built on an aromatic vegetable base with firm and delicate fish added in sequence by cooking time Catalan · Spanish
—Adriatic fish stew across the sea from Marche — similar multi-species sequential approach with wine, tomato and olive oil base Croatian
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Flavour Context

Sweet fennel and vegetable base; briny shellfish; delicate white fish flavour; tomato acidity; garlic-rubbed bread absorbs everything and becomes the starchy foundation of each spoonful.

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