Cacciucco alla livornese: from market to table
Livorno should be discovered slowly browsing the corridors of the old central market or over a dish of cacciucco fish stew.
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Ingredients
- 800 g of fish with bones (as tub gurnard and scorpion fish)
- 200 grams of dogfish
- About 2 kg of squid and octopus
- 8 mantis shrimps
- 800 g of tomato paste
- 4 cloves of garlic
- 1 hot pepper
- Extra-virgin olive oil
- 1 glass of red wine
- Salt
- pepper
- Slices of bread
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