Cacciucco alla livornese
Instructions
Clean the fish; remove the big fish heads and cut them to pieces, leave whole small fish.
FRY in a saucepan with abundant minced garlic Chili, add squid and Octopus, cut into large chunks, to absorb the water issue and add the white wine.
When the wine has evaporated add the tomatoes; After cooking remove from sauce, cuttlefish and Octopus and keep them aside.
Put in pan fish smaller heads, and cook for 25 minutes, basting when necessary; pass the fish pass and add the proceeds to the tomato sauce.
Join the fish cut into pieces and let simmer over low heat for about 15 minutes.
Finally replace the Pan cuttlefish and Octopus and cook 5 more minutes.
Preparing slices of toasted bread and rub with garlic.
Put the slices in a bowl and pour the fish with his broth.
Ingredients and dosing for 6 persons
- 2000 g of fish (scorpion fish, palombetti, tracine, moraines, congers, bantams)
- 500 g of cuttlefish and octopus
- Cicale di mare
- 1 spicy chili
- Abundant of garlic
- 1 glass dry white wine
- 1000 g of ripe fresh tomatoes
- Olive oil extra virgin
- Salt