• AVAILABLE RECIPES:
Viareggian fishsoup Spelt with fish The quarryman's focaccia Lobster prawns with beans Mullets with broad beans and basil

VIAREGGIAN FISHSOUP
• 3 kg. mixture of pre-cooked fish, small and large gilt-heads, water-hens, morays, cods, cuttlefish, baby octopuses, crab, shrimps, scampi, mussels, clams
• 800 gr. tomato sauce
• 1/2 litre oil
• 6 cloves garlic
• 2 hot peppers
• 1/2 litre white wine
• 1 onion, 1 carrot, 2 celery stalks, 1 lemon, salt and pepper

RECIPES DETAILS: Wash and clean the fish, leaving the small fish intact. Chop the bigger ones, drain the mussels. Fry to a light brown enough oil to cover the bottom of a pan with the garlic cloves whole and the hot pepper. Add the cuttlefish with the octopuses, allow them to cook for a few minutes with the pan covered. Drizzle with wine and wait for the cooking liquid to evaporate. Add the tomatoes and cook for about 30 min.
Meanwhile in a larger pan heat the oil and fry the garlic, celery, onion and parsley finely chopped. Add the larger fish chopped and whole, sprinkle with lemon juice, and cook at low flame. Season with salt and pepper. When ready, remove the fish from the pan. Clean the larger fish, carefully taking out the bones and leaving the smaller ones intact. Return the discards to the pan, covered, stir in a glass of wine and little water and cook for 20 min. at low flame. Strain and pour the sauce into the pan. Add the shellfish and cook. Remove the cuttlefish and octopuses from the first pan and cut them in strips, rings or pieces and strain their cooking sauce. Add them to the shellfish together with the sauce. Finally, add the rest of the fish and cook for a few minutes until heated through. Serve in a bowl on garlicky fried bread drizzled with oil. This is a lighter variation of the traditional cacciucco recipe, but nevertheless tasty.