This traditional fisherman’s stew from the coastal town of Livorno, Tuscany is a seafood lover’s dream! We’re talking red mullet, gurnard, hake, prawns, octopus, squids clams, mussels all simmered in our fresh Chopped Tomatoes.

Directions:

1. Start by finely chopping carrot, celery and onion and browning them in a pan with oil, garlic, salt and pepper.

2. In the meantime clean all the fishes and use all the vegetable and fish scraps to prepare a nice fish broth.

3. This recipe is delicate because each fish requires different cooking times and they should be carefully added to the pan in the right order.

4. Add Pomì Chopped Tomatoes to the finely chopped mixed vegetables in the pan and start by adding the raw octopus; 30 minutes later add the fish broth and fishes with bones; 15 minutes later add the squids and crustaceans, followed by the molluscs, 15 minutes later.

5. Finish cooking once the shells have opened. Serve with crispy bruschetta.