300 gr gurnard ( broth fish, gallinella)
900 gr octopus (polpo)
750 gr cuttlefish (seppia)
600 gr tattler (totano)
Six prawns (scampi) 400 gr smoothhound (Palombo)
Six big shrimps (gamberi)
300 gr clams
300 gr mussels (cozze)
How to make Caciucco alla Livornese:
Make the broth: boil the gurnard with carrots, celery onion, and salt, then pass it in a vegetable mill—Brown in oil in a big casserole, plenty of garlic, parsley, and hot pepper. Add octopus, cuttlefish, tattlers, and clams and cook for 20 minutes (adding the fish broth when necessary Add some tomatoes and shrimp, mussels, prawns, cook for other10 minutes. Serve with bread slices.
Serves 6 – Recipe by chef Ignazio
Regional recipe from Tuscany.