Cacciucco alla Livornese is a traditional Tuscan fish soup originating from Livorno.
Here is a classic recipe to prepare this savory dish:

INGREDIENTS

1 kg of mixed fish (scorpion fish, gurnard, weever fish, mantis shrimp, octopus, cuttlefish)
500 g of mussels
500 g of clams
2 onions
3 cloves of garlic
1 carrot
1 celery stalk
1 chili pepper
400 g of peeled tomatoes
1 glass of red wine
1 bunch of parsley
Tuscan bread (preferably stale)
Extra virgin olive oil
Salt to taste
Pepper to taste

INSTRUCTIONS

Preparation of Fish Broth:
Clean and cut the fish. Set aside the heads and bones to prepare the broth.

In a large pot, place the fish heads and bones, one halved onion, one carrot, the celery stalk, and a bunch of parsley. Cover with cold water and bring to a boil.

Simmer over low heat for about 30-40 minutes, then strain the broth and set aside.

Preparation of the Base:
In a large pot, sauté one chopped onion, the crushed garlic cloves, and the chili pepper in extra virgin olive oil.

Add the crushed peeled tomatoes and cook over medium heat for about 10 minutes.

Cooking the Fish:
Add the cut octopus and cuttlefish to the sautéed mixture, sauté, and deglaze with red wine. Let the alcohol evaporate.

Pour the fish broth into the pot and cook for about 20 minutes.

Add the longer-cooking fish (scorpion fish, gurnard, weever fish) and cook for another 10 minutes.

Finally, add the well-cleaned mussels and clams and cook until they open (about 5-7 minutes).

Preparation of the Bread:
Slice the Tuscan bread and toast it lightly.

Rub the bread slices with a clove of garlic.

Serving:
Distribute the toasted bread slices in the plates.

Pour the hot cacciucco over the bread, ensuring the fish is evenly distributed.

Garnish with freshly chopped parsley and a drizzle of raw extra virgin olive oil.

Cacciucco is a rustic dish, and each family may have its own variation. The important thing is to use a good variety of fresh fish to achieve a rich and complex flavor.

Enjoy!

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