One and a half kg of mixed fish (octopus, cuttlefish, storzola, priest fish, gurnard, crayfish, dogfish, lobsters, mussels)
celery, carrot, onion
½ cup oil
two or three cloves of garlic
a bit of chopped chili
a sprig of parsley
a glass of red wine (preferably Chianti)
500 gr of peeled tomatoes
Prepare fish for cooking (cut large ones and let the entire small).
Boil in salted water heads, bones, tails and skins with the onion, celery and carrot, preparing a broth, drained, used for the preparation of caciucco.
In a saucepan fry the cloves of crushed garlic, then add the chopped parsley and paprika.
Pour the wine, let evaporate, then add the tomatoes and, little by little, the fish stock.
Cook for about ten minutes, then add the octopus cooked in boiling water and peeled, and cuttlefish. Let them cook for fifteen minutes.
Pour into a large pan, preferably earthenware, and add in view of the cooking time, all other fish, cover and simmer for 20 minutes, adding, if necessary, the fish stock.
Remove from heat and serve immediately.
Or let it rest for 7-8 hours (this, according to Viareggio is the secret to great success), then heated to fire weak before serving.
Toast slices of bread and fregatele still hot with garlic. Distribute them in dishes and cover with caciucco.