Cacciucco Livorno-style

Description

 * 8 servings

Ingredients

 * 2.5 kg [5 lb] assorted fish (scorpion fish, red mullets, octopus, totani (small members of the squid family: if unavailable use baby squid or cuttlefish), eel, conger eels, mussels etc. depending on season)
 * 500 g [1 lb] tomatoes
 * 5 tbsp olive oil
 * 1 cup red wine
 * 1 onion
 * 1 stick celery
 * 2 cut cloves garlic
 * 1 tbsp chopped parsley
 * 8 toasted slices crusty dark bread
 * salt
 * freshly ground pepper

Directions

 * 1) Finely chop the onion, celery and 1 clove garlic and fry gently in a large pan.
 * 2) Add the tomatoes (peeled, seeded and chopped), parsley, wine and 1 litre [1 scant pt] water.
 * 3) Season with salt and pepper and leave to boil for about half an hour.
 * 4) When the liquid has thickened, add the to the pan, starting with the toughest varieties.
 * 5) Continue to cook over a low heat for about 15 minutes taking care never to move the to avoid breaking it.
 * 6) Rub the bread slices with the remaining garlic, transfer to soup bowls then ladle over the with its broth.
 * 7) The cacciucco is the richest, tastiest and most substantial of a wide variety of Tuscan soups.
 * 8) It is easier to digest.