Zuppa di Pesce alla Viareggina
Tuscany — Viareggio, Lucca province
Fish stew from Viareggio on the Tyrrhenian coast of Tuscany — a leaner, cleaner style than the Livornese cacciucco it is often confused with. The Viareggina version uses fewer fish varieties (typically 3–4 types plus cephalopods and shellfish), a lighter tomato base, and dry white wine rather than red. The broth is strained and reduced before the fish is added in the final 10–15 minutes of cooking — this ensures a clean, concentrated broth rather than the murky liquid of an all-in-one approach. Served over toasted garlic-rubbed bread.