Caldaro is one of the signature dishes of the Argentario area: a delicious fish soup deeply rooted in the traditions of local fishermen. Prepared since ancient times with rock fish, less prized species full of flavour, and freshly caught shellfish from the Tyrrhenian Sea, this dish represents the authenticity of Tuscan seafood cuisine.

Because of some of its ingredients and its bold flavour, Caldaro is reminiscent of the famous Livorno-style Cacciucco, while still maintaining its own unique identity linked to the Argentario coastline. Like many traditional fish soups, it pairs perfectly with a fresh and well-structured white wine: Bianco di Pitigliano DOC is one of the most traditional choices, thanks to its pleasant minerality and its ability to enhance the flavours of the sea.

The name “Caldaro” comes from the large pot in which fishermen used to prepare this soup directly on the rocks or on board their boats during fishing trips. Today, this local speciality can still be enjoyed in restaurants in Porto Ercole and Porto Santo Stefano, where it is prepared following traditional recipes passed down through generations.

Caldaro dell’Argentario

Recipe for 4 people

Ingredients

• 3 tablespoons of Tuscan extra virgin olive oil
• 1 onion
• 2 cloves of garlic
• 1 sprig of fresh parsley
• 1 chilli pepper
• 250–300 g of rock octopus
• 250 g of cuttlefish and squid combined
• ½ glass of white wine
• 250 g of peeled tomatoes
• 250 ml of fish stock
• 1 kg of mixed fish (weever fish, John Dory, gurnards, conger eels, scorpionfish, moray eels, or other rock fish)
• A handful of mantis shrimp (sea cicadas)
• 4 slices of stale homemade bread
• Salt to taste

Preparation

Finely chop the onion, one clove of garlic, and the parsley. In a saucepan, preferably a terracotta pot, gently fry the mixture with the extra virgin olive oil and chilli pepper.

Clean the octopus carefully by removing the eyes, beak, and internal parts. Clean the cuttlefish and squid as well, removing the ink sac, then cut everything into small pieces. Add the seafood to the sauté and cook gently, stirring frequently.

Pour in the white wine and allow the alcohol to evaporate completely. Add the peeled tomatoes, season with salt, and pour in the hot fish stock (or boiling water). Cook over medium heat for around 40 minutes.

Meanwhile, clean the fish and cut it into medium-sized pieces. Add it to the soup, respecting the different cooking times of each type of fish. Add the mantis shrimp last. Taste, adjust the seasoning, and finish cooking.

Toast the slices of bread, rub them with the remaining clove of garlic, and place them at the bottom of a serving bowl. Pour the hot Caldaro over the bread and serve immediately.

To best enhance the aromas and the rich flavours of this traditional recipe, serve it with a glass of Bianco di Pitigliano DOC.

Buon appetito!