What is certain is that the cacciucco was prepared in the sixteenth century galleys to feed the rowers on the chains.

In Tuscany, the fish soup was the first meal of the poor and the term has taken on the meaning of mixture ; for this reason there are several variants of meat, fowl, fish, chickpeas ...

Of course, the traditional fish stew remains that of fish which is also linked to a legend in Livorno:

a fisherman, who had gone fishing with his boat, was suddenly seized by a storm and died. He left his wife and children in poverty and one day his children went to the harbour and asked the fishermen to be able to give tem an help.

Every fishermans gave them pieces of fishes...

Back home, the mother prepared a soup with these fish and then poured it into a bowl, where he had previously arranged slices of bread.

The sweet smell of the soup attracted all the neighbors who were curious to understand where it came from ...