How to make the Caciucco alla Livornese:
Make the broth: boil the gurnard with carrots, celery onion and
salt, then pass it in a vegetable mill. In a big casserole brown in oil plenty
of garlic, parsley and hot pepper. Add octopus, cuttlefish, tattlers and clams
and cook for 20 minutes (adding the fish broth when necessary Add some tomatoes
and shrimp, mussels, prawns, cook for other10 minutes. Serve with bread slices.
Serves 6 - Recipe by chef Ignazio
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