Cacciucco all'Elbana
The Elban variant of the Livornese fish soup

Sea soup with at least 5 types of fish: scorpionfish, gurnard, octopus, cuttlefish and shrimp, in a broth of tomato, white wine, garlic and chilli. Born as a poor dish of fishermen to avoid wasting unsold catch. The Elban version is more delicate than the Livornese, with less chilli and more aromatic herbs from the scrubland.

Ingredients

• Mixed soup fish 1 kg
• Octopus 500 g
• Cuttlefish 300 g
• Crabs 12
• Tomato paste
• White wine
• Onion, garlic, sage, green chilli
• Parsley and extra virgin olive oil
• Garlic-rubbed toasted bread

Method

1. Make the broth with small fish and fish trimmings, onion, carrot, celery, bay leaf, cloves and white wine; simmer for about 30 minutes and strain.
2. Separately brown the cuttlefish and octopus with garlic, onion and sage until the octopus turns a deep purple.
3. Add the tomato paste, deglaze with white wine and moisten with the broth.
4. Add the crabs and fish steaks respecting each one's cooking time; the mussels go in last, or they overcook.
5. The soup is ready when the oil rises to the surface: any longer and the flavours flatten. Serve over garlic-rubbed toasted bread with parsley.