Cacciucco

Method

1. 1 Simmer the fish heads and bones for 40 minutes to make the broth, then strain it carefully; this is the base flavor for the entire dish.
2. 2 Simmer the squid first with garlic, dried chili peppers, and red wine for 30 minutes, as squid takes the longest time to soften.
3. 3 Add tomatoes and fish broth, and simmer until thickened.
4. 4 Add the ingredients in order of cooking time: first the chopped fish, then the shrimp, and finally the mussels.
5. 5 Toast slices of bread, rub them with garlic, place them at the bottom of the bowl, then ladle the hot pot broth over them.

With an appliance

• Pressure cooker 1 hr

  Instead of step 1: simmer the fish head and bones under high pressure for 12 minutes, then quickly release the pressure and strain thoroughly; step 2 still involves simmering the squid with the lid open for 30 minutes, while the fish, shrimp, and mussels in step 4 are added later to prevent them from falling apart.