Preparation
INGREDIENTS:
- Redfish 850 g
- Monkfish 750 g
- Octopus 650 g
- Calamari 450 g
- Scampi 400 g
- Cuttlefish 300 g
- Mussels 1 kg
- Garlic 1 clove
- Golden onions 1
- Celery 1 rib
- Fresh chilli pepper 1
- Peeled tomatoes 200 g
- White wine 100 ml
- Parsley 5 sprigs Il Cavallino Traditional extra virgin olive oil 50 ml
- Salt to taste
- Black pepper to taste
For the fish broth
- Celery 1 rib
- Golden onions 1
- Garlic 1 clove
- Black peppercorns 5
- Parsley 1 bunch
- White wine 80 ml
- Water 2 l
- Redfish waste to taste
- Scampi waste to taste
- Monkfish waste to taste.
To accompany
- Bread 200 g
- Garlic 1 clove
To prepare Cacciucco alla Livornese, start by cleaning the fish and shellfish you need: mussels, octopus, squid, cuttlefish, monkfish, scorpion fish, scampi. Clean and cook the mussels. After washing them under running water, remove all the barnacles and with a vigorous movement remove the byssus that comes out of the valves. Then, always under fresh running water, scrub the mussels vigorously using steel wool or a stiff brush. Place the cleaned mussels in a pan, closing with the lid and let them cook on high heat for 5 minutes, i.e. the time needed for them to open. At this point you can shell the molluscs, keeping a few whole mussels aside. Move to the octopus, clean it and roughly chop the tentacles. To clean the cuttlefish you must delicately remove the head and tentacles from the mantle, wash them well and remove the cartilage pen and the ink sac. Chop the tentacles and heads.
Proceed with the calamari. Once the head has been removed, look for the transparent cartilage feather found in the coat and extract it delicately, then open the coats like a book: remove the external layer, cut them into strips and reduce them to strips. It is now necessary to scale the scorpion fish, remove the tail and cut it along the back, then remove the fins and fillet it, keeping the scraps aside. Extract the pins from the fillets, using tweezers. Finally, clean the scampi. With scissors, remove his tail and legs and the carapace leaving the head intact and keeping all the scraps. Add the chopped onion, celery and garlic, then the whole peppercorns and finally add the white wine. Add the water and bring to the boil, then lower the heat and continue cooking for 40-50 minutes: if necessary, remove the surface foam with a slotted spoon. Once ready, strain and filter the broth obtained, keeping it aside. Continue with the cacciucco. finely chop the onion, garlic and chilli pepper, then fry them in a large pan sprinkled with Il Cavallino Tradizionale extra virgin olive oil. Add the chopped octopus and cook for 10 minutes, then add the squid and cuttlefish and continue cooking for another 5 minutes. Deglaze with white wine. Season with salt and pepper, then add the previously crushed peeled tomatoes and 250 ml of the broth obtained with the fish scraps. Cover the pan with a lid and leave to cook over low heat for 1 hour and 10 minutes. When the fish is almost cooked, delicately add the scorpion fish fillets, then add the scampi. Continue cooking for 10 minutes, adding another 500 ml and keeping the lid on the pan. After this time, add the shelled and whole mussels and cook for the last 10 minutes. In the meantime, slice the bread and toast it for a few minutes in the oven on grill mode, for 5 minutes. When it is ready, rub a clove of garlic on each slice, finally add the chopped parsley to the cacciucco. The Livorno-style cacciucco is ready, to be served hot with toasted bread.
