cacciucco alla livornese

Livorno is famous for its cacciucco, a traditional Tuscan stew, which must contain at least five different kinds of fish or seafood.

• 1 small octopus
• 1 pound codfish
• 1 pound squid
• 1⁄2 cup extra-virgin olive oil
• 1 clove garlic, peeled, plus extra
• 1 red onion, chopped
• 1⁄2 stalk celery, chopped
• 1 carrot, chopped
• 3 pounds plum tomatoes, peeled
• 1⁄2 teaspoon hot red pepper flakes
• salt and freshly ground pepper
• 1⁄2 pound mussels
• 1⁄2 pound manila clams
• 6 jumbo shrimp
• 6 large slices crusty bread, grilled
• 10 sprigs parsley, chopped

Cut the tentacles of the octopus into little pieces. Place them in a pot of cold water over medium heat. Boil for 20 minutes, drain and reserve. Clean the cod by removing all the bones and skin. Cut into 2 to 3-inch pieces. Clean the calamari under cold water and save the body and tentacles. Slice the body into rings and leave the tentacles whole. In a skillet over medium heat, warm the olive oil. Add the garlic, onions, celery and carrots and cook for approximately 10 minutes, adding water if needed. Add the tomatoes, hot pepper flakes, salt and freshly ground pepper. Add more water if necessary. Add the cooked octopus, calamari and cook for an additional 20 minutes. Then add the cod, mussels, clams and shrimp and continue to cook, stirring constantly to avoid sticking, for an additional 5 minutes. To serve, heat 6 pasta bowls. Arrange a slice of the grilled bread, rubbed with garlic in the bottom of each. Divide the stew equally among the bowls, sprinkle with chopped parsley and serve. Serves 6