Caciucco alla livornese

07809 CACCIUCCO ALLA LIVORNESE INGREDIENTS for 6 PEOPLE: assorted fish palombo, fish, angler fish, moray priest, Scorpion fish, Conger, Gurnard, 2 kg of thrushes and Gobies, 500 g of octopuses and squids, prawns, Red 1 12 kg of fresh and ripe tomatoes, 150 g of olive oil, 4 cloves of garlic, onion, carrot, celery, parsley, a bit of hot pepper, dry white wine, bread slices, salt, pepper.

Clean PROCESS well big fish and cut the head to be used.

Preserved adult smaller ones after, s? means, cleaned.

In a Pan fry in oil a beat of onion, carrot, celery, parsley, chili and three cloves of garlic; Add salt and pepper.

When the vegetables have browned add octopuses and squids, you absorb water emitting and pour a glass of white wine.

When the wine has evaporated add the tomatoes peeled and deprived of seeds.

Cooked Octopus and squid has been uplifted from pan and add to the sauce the heads of big fish and small fish.

Cook for about 25 minutes, pouring over every now and then, a little bit of hot water; then remove them from the sauce and let them go to mill putting the proceeds in the same pan.

If the sauce is too thick, dilute with a little water.

Get now the moray eels, conger eel, the fish priest, the pace and all the other big fish cut into pieces; Cook over low heat for about 15 minutes, adding a little warm water if it were needed.

At this point, put back into the container and octopuses squids, which were first removed, and the jumbo shrimp.

You do raise a boil and after about 5 minutes, serve the cacciucco into crock pot where they will be already placed the slices of toasted bread in the oven and rub with garlic.