Tuscan Cacciucco

To prepare the cacciucco, start by cleaning the fish. Rinse the octopus, divide the tentacles from the head 1, then remove the eyes and beak. Cut the tentacles into pieces 2. Slice the rest of the body into strips 3.

Gut and fillet the scorpionfish 4 5, then cut the meat into pieces 6.

Remove the skin from the monkfish tail 7 8, then cut it into coarse pieces 9.

Shrimp and scampi should remain whole, just be sure to remove the intestinal vein by cutting along the back 10 11. Now move on to the gurnard: remove the head 12.

After gutting it, fillet it 13 and cut it into pieces 14. Do the same with the weever fish 15.

Fillet 16 and cut the fillets into pieces 17. Same procedure for the stargazer 18.

Once filleted, cut it into pieces 19. Now deal with the cuttlefish: after separating the tentacles from the body, remove the beak and cut them into rings 21.

In a pot, pour a drizzle of oil, add garlic, chili pepper, and sage 22. Sauté for a few moments 23, then add the octopus and baby octopus 23. Cover with a lid 24 and cook for about 20 minutes.

Add the sliced cuttlefish 25, deglaze with white wine 26, and continue cooking for another 20 minutes. Once everything is well sautéed, pour in the tomato puree 27, tomato paste, and water. Cook for 1 hour on low heat.

At this point, add the monkfish 28 and scorpionfish and continue cooking for about 5 minutes. Then add the remaining fish: mullets, gurnards, stargazer, and weever fish 29. Season with basil 30 and cook for another 2-3 minutes.

Finish with the shellfish: mantis shrimp, scampi 31, mussels 32, and shrimp. Cook for a few minutes 33, once the mussels have opened, the cacciucco is ready.

Slice the bread 34 and toast it on a griddle 35. Serve the Tuscan cacciucco with the toasted bread slices 36.