Cacciucco

Ingredients
4 Tbsp 100% Organic Extra virgin olive oil
 1 lb cuttlefish
 1 lb octopus
 1 lb mixed fish (gurnard, sea-robin, scorpio fish)
 1 lb mixed shellfish (clams and mussels)
 1 lb of prawns and shrimp
3 cloves of garlic
5 sage leaves
1 chilli
1 tbs of tomato paste
2 dl of white wine
12 slices of tuscan bread
salt
black pepper

In a saucepan , heat olive oil and fry the garlic, sage and chilli. Add the roughly chopped octopus and cuttlefish. Pour in wine and add tomato paste. Let it simmer for 20 minutes and stir occasionally.
In another saucepan add the mixed fish and the chopped dogfish. The fish heads should be cooked in broth with herbs and then blended. This puree which is quite dense, should be added to the first saucepan giving the soup a greater density and flavor. Simmer over a medium flame. When the octopus and cuttlefish are tender, add the crustaceans and the mixed seafood with shells. Continue to cook for 7-8 min until the mussels and clams open.
Place the bread, which should be toasted, rubbed with a garlic clove and seasoned with pepper in the bottom of the soup tureen. With a ladle, spoon the fish and sauce into the bowl.