Cacciucco alla livornese

Method

1. 1 Prepare the squid, shrimp, mussels, and clams; soak the clams in salt water for 20 minutes to remove the sand.
2. 2 Sauté garlic and dried chilies in olive oil, then add sliced squid rings and stir-fry for 5 minutes.
3. 3 Pour red wine over the squid, let it evaporate, add canned tomatoes and water, and simmer for 30 minutes until the squid is tender.
4. 4 Add the diced fish fillets and cook for 6 minutes, then add the mussels, clams, and shrimp. Cover and cook for 5 minutes until the shells open.
5. 5 Season with salt and pepper, sprinkle with parsley, then spoon onto garlic-crusted toast.

With an appliance

• Oven 1 hr 56 min

  Replace step 3: cover the pot with the squid and tomatoes and simmer at 165 degrees for 28 minutes; this is only about 2 minutes shorter, but the squid will be evenly tender, the sauce won't stick, and there's no need to stir. The fish, shrimp, and shellfish from step 4 can still be added later.