Cacciucco Alla Livornese

Summary

Ingredients

• 1 ½ kg fish (s), fresh, mixed, sole, red mullet, halibut, gurnard, scorpionfish as desired
• 400 g mussel (s) (lousy)
• 200 g shell (s) (Venus-), Vonole
• 200 g octopus (pulpo)
• 200 g squid (s)
• 0.5 ½ tuber fennel
• 1 leek, only the white, diced
• 2 bay leaves
• 1 shot white wine
• water
• 10 tablespoon olive oil
• 2 stalks celery, diced as a brunoise
• 1 carrot (s), diced
• 2 onion (s), red, finely diced
• 5 clove (s) garlic
• 1 glass white wine
• 500 g tomato (s), without skin or seeds, diced
• 1 chilli pepper (s)
• 1 bunch parsley, finely chopped
• salt and pepper
• 6 slices white bread, Italian

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Instructions

1. Select at least 5 types of all fish and seafood listed, because that is how many C`s there are in the word Cacciucco. Which species you get depends on what the fishmonger has to offer. If possible, the goods should be located in the Mediterranean.
2. If you take sole, it has to be filleted, all other fish removed, gills removed and scaled. Leave small specimens whole, larger ones cut in half or thirds, but remove the heads and fins of all fish. Water them, and if sole is used, also their bones. Renew the water until it remains clear. Then bring half of the fennel, leek, wine and bay leaves to the boil with a good half liter of water and let it steep for 30 minutes to make a fish broth. Pass it, set aside.
3. Now a tomato sauce is cooked in a large, rather wide rather than deep pot, which can later hold all the ingredients, by sautéing celery, carrots, onions and the other half of the fennel, now cut into brunoise, with 3 finely diced garlic cloves in 4 tablespoons of olive oil . Deglaze with the glass of wine and add the tomatoes. Boil everything down slightly thick for about 20 minutes, pass. Fill this sauce with 400 ml of the fish broth and reduce it again a little, then season with salt, pepper and a little chilli.
4. If you add an octopus, cook this or the corresponding number of tentacles separately in a little salted water for about 45 minutes and cut into coarse slices.
5. First put the larger fish in the very gently simmering sauce for 10 minutes, smaller specimens later. After these 10 minutes add the mussels and 2 minutes later the clams and cook for another 3-4 minutes. Now mix in the sole fillets, the pre-cooked octopus pieces and the parsley and let it steep for only 2-3 minutes. Possibly pour in some of the retained fish stock during the entire process. In general, mix very carefully in the pot right from the start.
6. Toast the bread slices, rub in the remaining oil and garlic, divide if necessary and place each in a deep plate. Evenly distribute the different fish and seafood and pour on the sauce.
7. This Tuscan answer to the famous Provençal fish soup is a main course, but can be served in small portions as a starter.
8. Since the cacciucco is more of a stew than a traditional soup with a lot of liquid, it will turn out to be relatively powerful as a starter. Choose the portions accordingly small and then cut the fish into smaller pieces.

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