300 gr gurnard ( broth fish, gallinella)
900 gr octopus (polpo)
750 gr cuttlefish (seppia)
600 gr tattler (totano)
6 prawns (scampi) 400 gr smooth hound (palombo)
6 big shrimps (gamberi)
300 gr clams
300 gr mussels (cozze)
How to make Caciucco alla Livornese:
Make the broth: boil the gurnard with carrots, celery onion and salt, then pass it in a vegetable mill. In a big casserole brown in oil plenty of garlic, parsley and hot pepper. Add octopus, cuttlefish, tattlers and clams and cook for 20 minutes (adding the fish broth when necessary Add some tomatoes and shrimp, mussels, prawns, cook for other10 minutes. Serve with bread slices.
Serves 6 – Recipe by chef Ignazio
Regional recipe from Tuscany.