Cacciucco, Tuscan fish soup

Ingredients

• 300 g of sea urchins
• 300 g of octopus
• 300 g of rabbit (small rabbit or lagomorph)
• 500 g of fish suitable for soup (e.g., cod or bass)
• 300 g of mussels
• 500 g of mixed seafood (mussels, clams)
• 500 g of tomatoes and blackberries
• 1 tablespoon of tomato paste
• One glass of wine, white or red
• 12 slices of stale bread, grilled, seasoned with pepper, and rubbed with garlic.
• olive oil
• garlic, chili pepper, and sage, for the soffritto

Heat oil in a large saucepan. Add garlic, sage, and chili pepper.

Add the octopus, and then, about fifteen minutes later, add the chopped fish.

Deglaze with wine, add the tomato paste and fresh tomatoes, then simmer for 20 minutes.

Gradually add the fish and the chopped scallops to the soup.

Cook the fish heads in a separate broth, then strain the broth, and add the resulting liquid to the preparation.

Once the octopus and cuttlefish are tender, add the mussels and shellfish with their shells.

Wait for the mussels and clams to open. While you’re doing that, place the toasted bread slices at the bottom of the plates.

Divide the fish and broth evenly among the plates, in balanced portions, and then pour over the bread.