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 ==
# Finely chop the onion, celery and 1 clove garlic and fry gently in a large pan.
# Add the tomatoes (peeled, seeded and chopped), parsley, wine and 1 litre [1 scant pt] water.
# Season with salt and pepper and leave to boil for about half an hour.
# When the liquid has thickened, add the to the pan, starting with the toughest varieties.
# Continue to cook over a low heat for about 15 minutes taking care never to move the to avoid breaking it.
# Rub the bread slices with the remaining garlic, transfer to soup bowls then ladle over the with its broth.
# The cacciucco is the richest, tastiest and most substantial of a wide variety of Tuscan soups.
# It is easier to digest.
Category:Slovenian Soups
Category:Slovenian Appetizers
Category:Seafood Soup Recipes
Category:Conger eel Recipes
Category:Cuttlefish Recipes
Category:Gurnard Recipes
Category:Octopus Recipes
Category:Red wine Recipes
Category:Eel Recipes
Category:Squid Recipes
Category:Mullet Recipes
Category:Mussel Recipes
Category:Onion Recipes
Category:Celery Recipes
Category:Tomato Recipes
Category:Bread Recipes
Category:Garlic Recipes
Category:Recipes that need photos