Cacciucco toscan

Scrub the mussels and clams well under cold water and pull off any beards from the mussels; soak the clams in cold salted water for 20 minutes so they release any sand, then drain. Cut the squid and octopus into rings and bite-size pieces, and cut the fish fillets into chunks. Pat everything dry and season the fish and shrimp with a little salt.

• 400 g fish fillets
• 300 g squid or cuttlefish
• 300 g octopus
• 500 g mussels
• 500 g clams
• 400 g shrimp

✅ C'est prêt quand : the shellfish are scrubbed clean with no grit, and the fish, squid and octopus are cut into even, bite-size pieces

Heat the olive oil in a large heavy pot over medium-low heat. Add the onion, celery, carrot, chopped garlic and chili, and cook, stirring often, until soft and fragrant but not browned — this slow start builds the backbone of the broth.

• 60 ml olive oil
• 1 onion
• 1 celery stalk
• 1 carrot
• 3 cloves garlic, chopped
• 1 chili

✅ C'est prêt quand : the vegetables are soft and translucent, with no browning