Italian fish stew (Livorno-style cacciucco

• Seafood

  • 500 g Mussels and clams, mixed
  • 500 g Octopus

• Produce

  • 1 Chilli
  • 2 Garlic cloves
  • 1 sprig Sage
  • 500 g Tomatoes, canned

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1 glass Red wine

• Other

  • 500 g Mixed crustaceans (lobster, prawns, shrimps
  • 500 g Cuttlefish, cut into small pieces
  • 300 g Dogfish, cut into pieces (or similar fish
  • mirepoix (combined chopped onion, carrot and celery

Found on nonnascooking.com

Description

Directions

• Heat the oil in a large casserole dish over medium heat. Add the garlic, chilli and sage, and cook until the garlic browns. Deglaze the dish with a little of the red wine. Increase heat to high and cook until the wine reduces.
• Remove the garlic, chilli and sage from the dish. Add the octopus and cook for about 15 minutes. Add the cuttlefish, and cook until golden brown. Add the remaining red wine and cook until the wine reduces. Add the tomatoes in their liquid and reduce heat to low.
• Meanwhile, place the dogfish and mirepoix in a saucepan of cold water. Increase heat to high and bring to the boil. When the dogfish is cooked, remove it from the broth. Pass the remaining liquid and mirepoix through a mouli. Add this to the octopus-tomato mixture.
• When the octopus and cuttlefish begin to soften, add the mixed crustaceans and cooked dogfish. Season to taste with salt and pepper. Five minutes before the end of cooking, add the mussels and clams. When the mussels open up, remove the stew from heat.
• Divide the stew among serving bowls. Serve immediately with toasted bread that's been rubbed with a cut garlic clove.