Cacciucco alla Livornese

Preparation:

Preparation: Clean the fish; remove the heads from the big fish and cut them into pieces, leave the small fish whole. Fry the minced garlic in a saucepan with plenty of hot pepper, add cuttlefish and baby octopus cut into large pieces, absorb the water they emit and pour in the white wine. When the wine has evaporated, add the tomatoes; when cooked, remove the cuttlefish and octopus from the sauce and set aside. Put the smaller fish and the heads in the pan, cook for 25 minutes, basting when necessary; pass the fish through a strainer and add the proceeds to the tomato sauce. Add the fish cut into pieces and simmer over low heat for about 15 minutes. Finally put the cuttlefish and octopuses back in the pan and cook for another 5 minutes. Prepare slices of toasted bread and rub them with garlic. Put the slices in a bowl and pour the fish with its broth.