Cacciucco

Method

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1. Simmer the fish heads, bones and prawn shells with the onion, celery, bay and water for 25 minutes, then strain and discard the solids.

   Mark done Start 25 min timer

2. Soften the sliced garlic and chilli in the oil in a wide pot 3 minutes, without letting the garlic brown.

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3. Add the octopus and cook 5 minutes, then pour in the red wine and let it reduce by half.

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4. Add the tomatoes, 700 ml of the strained stock and the salt. Simmer 30 minutes, until the octopus is tender.

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5. Add the firm white fish and cook 6 minutes.

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6. Add the red mullet and the prawns and cook 3 minutes.

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7. Add the mussels, cover, and cook 3 minutes more until they open. Discard any that stay shut.

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8. Shake the pan rather than stirring it. Scatter the parsley over.

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9. Rub the toast with the cut garlic, lay a slice in each bowl and ladle the stew over.

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Chef’s Tips

• Twenty-five minutes on the stock. Fish bones go bitter after half an hour.
• In order of toughness, and never stir once the fish is in.
• Garlic toast under the stew, not soaked into it.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Garlic toast
• A Tuscan rosé
• Nothing else

Storage & Reheating

Best immediately. Refrigerated 1 day at most, and the fish will soften.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.