Cacciucco alla livornese [Livornese style fish stew]

Ingredients

4 pounds fresh seafood, cleaned and prepared for cooking
fish trimmings and shells, but no bile or intestines
salt and freshly ground pepper
Tuscan extra virgin olive oil
1 medium onion, 1 carrot, 2 stalks celery, 1/4 cup parsley, 4 cloves garlic (all chopped)
2 small hot chili peppers
1 bay leaf, 1 sprig fresh thyme, 1 sprig fresh oregano
2 cups dry red wine
2 large cans chopped tomatoes

Method

Cacciucco is the signature dish of Livorno, and you are likely to find this fish stew on the menu at nearly every restaurant in the area that serves local dishes. Eel and squid are always included, as well as a variety of shellfish and some firm fleshed white fish. Octopus and cuttlefish are also staples of the traditional recipe, while shrimp and mullet are welcome additions. You can choose your own selection of seafood, but be careful to add the fish in the order of cooking time. Cook all of the vegetables and seasoning until soft in a generous amount of olive oil, and add the wine, the tomatoes, and the fish trimmings. Cook this mixture for about 40 minutes, until it is reduced and thickened. At this point, strain the entire mixture through a sieve and set aside. Brown all the seafood lightly in olive oil, but be sure to do this in the order of necessary cooking time. Then, when browned, add to the strained broth, season to taste and cook for another 10 minutes. In Livorno, this is served over toasted bread.