Fish Stew (Cacciucco al livornese)

Clean the shrimp and reserve the shells

Cut the fish into pieces, reserving the head

In a pot, place the fish head, shrimp shells, half an onion, one clove of garlic, parsley, and carrot

Add water and a pinch of salt

Cook for 30 minutes

Strain and reserve the broth

In another pot, combine olive oil, chopped onion, two cloves of garlic cut in half, and tomato sauce

Let it caramelize

Pass the tomatoes through a strainer, season with salt, and add to the pot

When thickened, add white wine and cook over high heat without covering until the wine evaporates

Strain everything into the pot and bring to a simmer

Add fish and shrimp, cover, and cook over low heat for 20 minutes

Gradually add reserved broth

Remove from heat and sprinkle with more tomato sauce

Place toasted bread slices rubbed with remaining garlic on top

Serve the fish stew over the bread.