Caciucco livornese

Clean all the fish, keeping the discards aside, and cut them into coarse pieces. Wash the mussels under running water, remove the byssus and brush the outside with a straw. Cook them in a pan with a little oil and a lid until they open. 
Pour 2 liters of water into a pot, add 1 onion, 2 stalks of celery, half a glass of white wine and the discarded fish and let simmer for about an hour. Once ready, filter the broth and keep it aside. 

Chop the onion, garlic and chili pepper and sauté in a large saucepan with a little olive oil. Pour the squid and cuttlefish and cook for 5 minutes, blend with half a glass of white wine, add the peeled tomatoes and season with salt and pepper. Pour in some fish broth and cook over a low heat with a lid for about 30 minutes. 

When the fish is almost cooked add the monkfish, redfish and shrimp and continue cooking for another 10-15 minutes by adding broth if necessary. At the end add the shelled mussels.

And with Fresco® you can...
Prepare it well in advance and deep-freeze it with the freezing function for about two hours, or you can buy the various fish as you find fresh and good from the fishmonger, fillet, deep-freeze for about 1 hour and 30 minutes and store in the freezer for 3-4 months.

You can also freeze the fish cartoon: just divide it into comfortable silicone monoportions and use the shock freezing function for about 2 hours and 30 minutes. If necessary, all you have to do is take the necessary amount and dissolve it in the pot for ten minutes with the addition of a glass of water.Organizing yourself in this way, making the caciucco fish will be easy!