Cacciucco Alla Livornese

Preparation

1. STEP 1 OF 8

   Clean the fish; remove the heads from the large fish and cut them into pieces, leave the small fish whole

2. STEP 2 OF 8

   Sauté plenty of chopped garlic in a saucepan with the hot chili pepper, add the cuttlefish and baby octopus cut into large pieces, let the water they release evaporate, and pour in the white wine

3. STEP 3 OF 8

   When the wine has evaporated, add the tomatoes; once cooked, remove the cuttlefish and baby octopus from the sauce and set them aside

4. STEP 4 OF 8

   Place the smaller fish and the heads in the pan, cook for 25 minutes, adding water as needed; pass the fish through a food mill and add the result to the tomato sauce

5. STEP 5 OF 8

   Also add the fish cut into pieces and let it simmer over low heat for about 15 minutes

6. STEP 6 OF 8

   Finally, return the cuttlefish and baby octopus to the pan and let them cook for another 5 minutes

7. STEP 7 OF 8

   Prepare slices of toasted bread and rub them with garlic

8. STEP 8 OF 8

   Place the slices in a soup tureen and pour the fish with its broth over them

Suggestions

• Pan

• Saucepan

• Glass of white wine

General Information

Analysis

Macronutrients (100 gr)