1. Clean the squid and cut into 2 cm strips, cut the cod into larger pieces; scrub the mussels under cold water and discard any open ones that don't close when tapped; leave the prawns in their shells.
2. In a large, wide saucepan, cook 3 finely chopped garlic cloves, the chilli flakes and half the parsley in the oil for 2 minutes, add the squid and fry for 5 minutes.
3. Pour in the red wine and let it evaporate, stir in the tomato purée, the peeled tomatoes crushed by hand and the water, and simmer covered over low heat for 25-30 minutes until the squid is tender.
4. Add the cod and simmer for 5 minutes, then scatter the mussels and prawns on top, cover and cook for another 5-6 minutes until the mussels open (discard any that stay closed); season with salt.
5. Meanwhile, toast the bread slices and rub them with the remaining garlic clove.
6. Put the toast in deep plates, ladle the fish and thick broth over it and serve sprinkled with the remaining parsley.
Tip: In Livorno "cacciucco" contains at least five kinds of seafood - use as many kinds of fish and shellfish as you can get fresh; what matters is the thick, garlicky tomato broth.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.