Cacciucco alla livornese

Scale and prepare fish and seafood (mussels, especially), keeping fish heads for broth and cut the big fish into two or three parts. Cut the octopus and calamary into strips. Put the fish into a pan for soup with celery, onions and carrots, previously peeled and finely chopped, then add the parsley, a garlic clove and salt, pour all the water. Bring to a boil, reduce the heat and continue to cook for 30-40 minutes on low heat.

Meanwhile, pour oil to a large saucepan and add the onion and fry over medium heat. Finely chop the parsley, garlic, red pepper and tomato slices. When the onions become golden-brown, add the minced fish and mix for a minute before adding strips of calamary and octopus.

Then reinforce the fire, add salt and continue to cook, stirring frequently. When the fish starts to take a little color, add wine and tomatoes and continue to cook for half an hour until the octopus and calamary become soft and the sauce has evaporated.

Then add small pieces of the fish flesh and the ground remnants of the fish mixture to the ready-made fish broth. Put the rinsed mussels in a saucepan on high heat, then put aside the gotten liquid which will be added to the sauce later.

Gradually add the fish starting with the large pieces (shrimp, crabs and sharks) and then add the mussels, continue to cook for about 15 minutes.

From slices of bread make a toast, rub it with garlic and arrange it on plates; serve hot.