Leghorn Fish Stew (Tuscany)

Fish

Ingredients

Assorted fish - 4-5 pounds

Salt and pepper

Olive oil 

Onion, finely chopped - 1

Carrot, finely chopped - 1

Celery, finely chopped - 2 stalks

Parsley, finely chopped - 2 sprigs

Garlic - 2 cloves

Hot chili peppers - 2 small

Bay leaves - 2

Thyme - 1 sprig

Red wine - 1 1/2 cups

Tomatoes, peeled and chopped - 2 pounds

Toasted or fried bread

Clean the fish, cut off the heads and put them aside. Cut the larger fish, including the squid, eel, cuttlefish and octopus, into pieces. Put them into a shallow dish and leave for 30 minutes, sprinkled with salt, pepper and olive oil.

Meanwhile, heat 1/2 cup olive oil in a large pan. Add the vegetables, parsley, garlic, chilies, bay leaves, thyme and finally the fish heads. Brown the heads well, moisten with wine and continue cooking until this has reduced. Add the tomatoes and about 6 cups water. Season and continue cooking for 30 minutes. Rub the soup through a fine sieve.

In another large pan, preferably an earthenware one, heat another 1/2 cup olive oil. Add the squid, cuttlefish and octopus, and cook these for 15 minutes. Add the crawfish and the shrimps and 5 minutes later, the remaining fish. Add salt if necessary, and plenty of pepper and cook for another 10 minutes.

Fry in oil or toast in the oven 2-3 slices of bread per person. Put these in the bottom of a large soup tureen or into  large individual soup bowls. Add the fish and pour the soup over the top.

Serves 6