CACCIUCCO, ‘alla Livornese’

A Spicy Fish Stew that contains a combination of fish, squid, cuttlefish, mussels and any assortment of other fish available.

Ingredients

1,5 kg fish: from the following: red and black scorpion, fish, tub gurnard, dogfish, moray eels, sea eels, shrimps, mullet, umbra, monkfish, hake, John Dory , 500 g octopus and squid or cuttlefish 8 prawns, 1 onion , 1 stick celery , 3 cloves garlic sprig of parsley, 800 gr.

skinned tomatoes , 8 slices day old bread, 1 dl extra virgin olive oil , 1 bay leaf , thyme, hot chilli pepper, 1 glass dry red wine, salt & pepper.

Put the fish into a saucepan, cover with water and bring to the boil to make a broth.

In a deep pan, fry the finely chopped onion, carrot, celery, garlic and parsley in the olive oil.

Add chilli pepper, thyme and the bay leaf and add the octopus, or squid cut into small pieces.

After a few minutes sprinkle with two tablespoons of vinegar and as soon as it has evaporated pour in the wine.

When the wine has evaporated add the tomatoes, preferably fresh, cut into small pieces. Add salt and pepper.

In the oven crisp the slices of bread, rub them with garlic and place them on the bottom of a soup tureen.

When all the fish is cooked, pour the cacciuco over the toast and serve hot.