Cacciucco alla livornese (Livorno fish soup)
Ingredients for 6 people, 500g of local cuttlefish, 500g of rock octopus, 300g of fresh houndshark, 500g of soup fish (tub gurnard, scorpion fish), 500g of seafood (date shells, clams), 500g of prawns, shrimp, scampi, mantis shrimp, white wine, 500g of peeled tomatoes, 1 tablespoon of tomato paste, olive oil, garlic, sage, pepper, 12 slices of toasted bread slices rubbed with garlic and pepper. Preparation: Place the olive oil, garlic, sage, red pepper and tomatoes in a pan and fry. Cut the octopus and cuttlefish into chunks and add them to the pan with the white wine and tomato paste and cook for 20 minutes, stirring. Add the soup fish and cubed houndshark. The heads of the fish should be cooked in a stock with herbs and tomato sauce. When quite thick, add to the casserole to increase the sauce and its flavour. Simmer energetically. When the octopus and cuttlefish are tender, add the shellfish and remaining seafood in their shells. Cook for another 6-7 minutes until the date shells and clams open. Arrange the toasted garlic bread at the bottom of the serving dish and lay the fish and sauce on top.