Livorno-Style Cacciucco

Recipe category
Fish, frogs and snails
Country
Italy
Region
Tuscany
Tags
seafood
fish-stew
traditional
tuscan
livorno
Number of servings
4
Difficulty
Hard
Ingredients
500 gr rock octopus
500 gr squid and cuttlefish
300 gr slipper lobsters (or king prawns, or langoustines, or shrimp)
300 gr smoothhound shark hazelnut and/or moray eel (or conger eel)
250 gr soup fish (scorpionfish, gurnard, tub gurnard, picarel, weever, stargazer)
500 gr well-ripened tomatoes
1 tbsp preserve
1 cup(s) extra virgin olive oil
1 cup(s) red wine
clove(s) garlic
piece(s) chili pepper
piece(s) onion
piece(s) celery
bunch sage
8 slice(s) stale bread
pinch salt
Directions
  1. In a large pan pour half of the oil, two cloves of garlic, sage and chili pepper. As soon as the garlic is golden, add the octopus, dripping with water, beaten and cut into pieces, cooking it slowly.
  2. After about twenty minutes add the cuttlefish and squid, cleaned and cut, and continue cooking, then adding the wine and tomato paste.
  3. In another pan, at the same time, you will have sautéed onion, celery and garlic, all roughly chopped with the remaining oil and, immediately after, you will add the soup fish, the tomato and a little water.
  4. Let it boil for about twenty minutes then pass it through the fine food mill into the other pan.
  5. Now add, when cooking is almost finished, the fish steaks and crustaceans, previously well washed.
  6. Toast the bread, flavor it with a clove of garlic and place it on the bottom of the dish (or platter).
  7. Pour the lukewarm cacciucco over it.