Light Livorno-style cacciucco

Ingredients

For 1 serving

• Monkfish100 g
• Squid80 g
• Mussels600 g
• Shrimp80 g
• Canned peeled tomatoes200 g
• Garlic2 cloves
• Fish stock250 ml
• Bread50 g
• Extra virgin olive oil10 g
• Fresh sage2 g
• Red wine40 ml
• Chili pepperto taste
• Parsley5 g
• Saltto taste

Contains: gluten, shellfish, fish, celery, sulphites,

Method

1. Warm the fish stock. Scrub the mussels and pull off the beards; peel the prawns and remove the dark vein along the back; cut the cleaned squid into rings and the monkfish into pieces of about 4 cm. Crush one garlic clove and keep another for the bread; break up the peeled tomatoes.
2. Heat the olive oil in a wide pan over medium heat with the crushed garlic, sage leaves and chilli for a minute, until fragrant. Add the squid and cook for 5 minutes, until white and opaque.
3. Pour in the red wine and let it bubble away until you can no longer smell the alcohol. Add the tomatoes and hot stock and cook for 15 minutes over medium-low heat, until the sauce has reduced a little.
4. Add the monkfish and cook for 5 minutes without stirring; then add the mussels and prawns, cover and cook for 4 more minutes, until the mussels have opened and the prawns are pink. Discard any closed mussels, taste and add salt only if needed.
5. Meanwhile toast the slices of bread in a dry frying pan or toaster until crisp and rub them with the reserved garlic.
6. Put the bread in a deep plate, ladle the cacciucco and its sauce over it and finish with chopped parsley.