Caciucchino – Seafood soup

For this quick version of the Cacciucco alla Livornese, clean the scorpionfish and cut it into pieces. Clean the mussels and wash them carefully under running water then put them into a covered pan and let them cook over a medium heat for 5 minutes until they are all open. Eliminate all those that stay closed, shell the others and keep the molluscs to one side. Now clean the scampi. Cut off the legs with scissors, eliminate the shell around the body and head keeping it in one piece and remove the entrails. Put the remains of the scampi (head, legs and shell) in a saucepan and prepare a quick broth, adding chopped onion, garlic and parsley, a pinch of rock salt, a teaspoon of peppercorns and simmering everything with the white wine. Add 1.5 litres water and boil for 20 minutes.
In the meantime, fry a slightly crushed clove of garlic and the chilli pepper in a large casserole over a low heat. Eliminate the garlic and add the squid, pieces of scorpionfish and the Petti chopped tomatoes - tomato chunks. Season to salt and leave to cook over a low heat for 10 minutes.
When the broth is ready, sieve it and add to the cooked fish. Bring to the boil and cook for 5 minutes then add the mussels and cleaned scampi. Simmer for another 5 minutes, season again if necessary and serve the Cacciucco with slices of toasted bread.