Place the heads of the large fish in a pan with cold water, the chopped carrot, celery, garlic and parsley. Cook on a slow heat for approximately 2 hours, and then sieve the broth to remove any residue.
For the soup
Finely chop the onion and saute? in a saucepan with a little oil. Finely chop the garlic, parsley, chili and add to the onion. Clean the octopus and the cuttlefish and cut into medium-sized slices.
Place in the pan with the saute?ed onion, leave to absorb the flavours for a few minutes, and then simmer with the vinegar until reduced. Meanwhile, clean the mussels, then heat them in a pan with a little oil until they open, keeping the juices at the bottom of the pan for later.
When you have finished, add the red wine and the tomato passata to the cuttlefish and octopus. Cut the smooth-hound shark into chunks, fillet the rockfish and the other fish and add to the cuttlefish, together with the fish broth and the juices from the mussels.
Leave to cook for approximately 15-20 minutes.
Toast the bread and remove the mussels from the shells. To prepare the dish, place some cacciucco sauce on the bottom of the bowl, then add the various pieces of fish, the shelled mussels, followed by another layer of sauce, the toasted bread and a sprinkle of finely chopped parsley. Garnish with a drizzle of olive oil.
2 kg of assorted fish: red and black rockfish, gurnards, slices of smooth-hound shark, slices of moray eel
500 g of mantis shrimp
500 g of mussels
800 g of Petti extra fine tomato pulp “Il polposissimo”
extra-virgin olive oil
1 large onion
4 cloves of garlic
1 handful of parsley red chili pepper, salt and pepper
2 tablespoons of vinegar
1 glass of red wine
For the broth
500 g of mixed small fish (small mullet, cod, etc.)
1 small carrot
1 stick of celery parsley
16 slices of homemade bread