Light cacciucco with garlic toast

Ingredients

For 1 serving

• Mussels600 g
• Squid100 g
• Shrimp80 g
• Hake100 g
• Canned peeled tomatoes200 g
• Garlic2 cloves
• Red wine40 ml
• Chili pepperto taste
• Bread50 g
• Extra virgin olive oil12 g
• Fresh sageto taste
• Saltto taste

Contains: gluten, shellfish, fish, sulphites,

Method

1. Clean the mussels: scrub the shells under cold water, pull off the beards and discard any broken ones. Clean the squid and cut into rings; peel the prawns and remove the vein; remove any bones from the hake and cut into roughly 4 cm pieces.
2. Peel the garlic. In a wide saucepan heat the oil over medium heat with one crushed clove, the sage and chilli for 1–2 minutes, until the garlic is golden.
3. Add the squid, fry for 1 minute, pour in the red wine and let it evaporate; cook for 5 minutes over medium heat.
4. Add the crushed peeled tomatoes, a glass of water and a pinch of salt and cook over medium-low heat for 15 minutes, until the sauce is thick and the squid is tender.
5. Lay the hake, prawns and mussels in the sauce, cover and cook over medium heat for about 6 minutes, until the mussels open and the fish is opaque; discard any mussels that stay closed.
6. Meanwhile toast the bread in a pan or toaster for 2 minutes per side, until crisp, rub it with the remaining garlic and place it in the bottom of a deep plate. Ladle the stew over it and serve straight away.