Tuscan Fish Stew: Humble Anchovies Transform into Liquid Gold
The first time I encountered authentic Tuscan fish stew was during a rain-soaked afternoon in a tiny trattoria outside Florence. The elderly chef—a woman with hands mapped by decades of cooking—insisted I watch her create this “simple fisherman’s meal.” What struck me wasn’t just the incredible depth of flavor, but how the humble anchovy—an ingredient … Lire plus