Cacciucco

Method

1. Heat a clay pot (coccio) on the stove (not on induction; use a gas or electric plate).
2. Add a generous amount of olive oil, a handful of coarse salt, and two chili peppers (or more to taste).
3. Cut a carrot into strips and arrange them in a single layer at the bottom of the pot.
4. Slice a red onion into rings and place them over the carrots.
5. Add 3-4 whole sage leaves.
6. Add 2 whole garlic cloves (skin on).
7. Place a cleaned orata head in the center of the pot.
8. Add a piece of monkfish tail.
9. Add a gurnard (coccio or gallinella).
10. Add a small hake and two red mullets.
11. Lay scorpionfish fillets over the top.
12. Add cleaned small calamari (bodies and tentacles).
13. Add cleaned small octopus.
14. Add mantis shrimp (pannocchie) whole (or cut in half if desired).
15. Add three large shrimp (mazzancolle).
16. Add cleaned mussels on top.
17. Sprinkle a little more coarse salt and drizzle olive oil over the top.
18. Pour a small splash of young red wine around the edges.
19. Add a dab of tomato concentrate on the fish (e.g., on the orata cheek).
20. Cover everything with crushed or peeled tomatoes.
21. Season again with a pinch of salt and a drizzle of oil.
22. Cook for about 45 minutes without stirring.
23. Serve the stew with grilled bread rubbed with garlic for dipping into the broth.