Caciucco

Method

Heat olive oil in a large, heavy-bottomed pot and sauté sliced onion, garlic, and whole dried chilli until fragrant, about 3 minutes. Add octopus and squid, cooking for 8-10 minutes until they begin to soften. Pour in white wine and allow to reduce by half, then add tinned tomatoes and fish stock. Bring to a simmer and add all remaining fish pieces except mussels and prawns, cooking for 6 minutes. Add mussels and prawns, simmering for a further 4-5 minutes until the shellfish opens and prawns turn pink; discard any mussels that remain closed. Season generously with sea salt and black pepper, then scatter fresh parsley over the soup. Serve immediately in deep bowls with toasted ciabatta bread on the side for dunking.