Tuscan Fish Stew

Ingredients

• 300 g Cuttlefish
• 300 g Squid
• 400 g Monkfish
• 400 g Scorpionfish
• 300 g Shrimp
• 500 g Mussels
• 500 g Clams
• 1 whole Onion
• 1 stalk Celery
• 1 whole Carrot
• 4 clove Garlic
• 1 tsp Red chili flakes
• 200 ml Red wine
• 600 g Tomatoes
• 80 ml Extra-virgin olive oil
• 8 slice Tuscan bread
• 1 tsp Salt
• 0.5 tsp Black pepper

Steps

1. Clean all the fish and seafood: gut and scale the whole fish, cut the larger ones into chunks, clean the cuttlefish and squid and cut them into rings, and rinse the mussels and clams well.
2. In a large wide pot, heat plenty of extra-virgin olive oil and gently fry a finely chopped soffritto of onion, celery, carrot, several whole garlic cloves and a generous pinch of chili flakes until soft and fragrant.
3. Add the cleaned cuttlefish and squid first, since they take longest to cook.
4. Let them stew for a few minutes in the soffritto.
5. Pour in the red wine and let it evaporate completely over high heat to remove the alcohol.
6. Add the peeled tomatoes (or passata), a little fish stock or hot water, salt and pepper.
7. Cover and simmer gently for about 30 minutes until the cuttlefish is tender.
8. Add the firmer fish chunks such as monkfish and scorpionfish.
9. Continue to simmer for about 10 minutes.
10. Add the more delicate fish and the shrimp and scampi, then the mussels and clams.
11. Cover and cook for a few more minutes until the shellfish open and all the fish is just cooked through.
12. Toast the slices of stale Tuscan bread, rub them with a raw garlic clove, place them in the bottom of each soup plate and ladle the cacciucco with plenty of broth over the top before serving.

Tips

• Respect the five 'C's: authentic cacciucco should contain at least five different kinds of fish and shellfish, mixing firm and delicate varieties.
• Always use stale unsalted Tuscan bread, never fresh: it soaks up the broth without turning to mush.