There are indeed many ways of cooking food, but not all of them can be considered free from criticism.
When you throw away cooking liquid you get rid of the most valuable substances, both in terms of nutrients and taste. Paradoxically, you keep the waste and throw away the good.
The risk is even greater when cooking fish. That is why soup is perhaps the most correct way to imprison the scents, flavors and nutritional values of the catch.
A "mescafrancesca" that captures and preserves all the substances contained in food to give them to those who eat, nourish and enjoy food, being able to capture all its most hidden fragrances.
Going around Italy, one comes across different names of this dish that also must be considered a historical dish.
We take a look below at the different designations from region to region:

"Those who 'a call it Cacciucco and those who call it Ciambotta,
Who Sa Cassola and who Matalotta.
Is it 'na Burridda or 'nu Brodetto?
It depends on what fish I put there....
It is o Ciupin in what does it consist?
O' sape sulo Jesus Christ.
Magnet 'a Zuppa 'e ll Hostaria
And you're sure to get arrears!"