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1
Clean the fish (or have it cleaned), cutting off the heads of the larger ones (reserve the heads! )
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2
but keeping the smaller ones intact.
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3
If your assortment includes octopus, squid, and/ or cuttlefish, cut them into bite-sized pieces.
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4
Season all the seafood with salt and pepper.
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5
Finely chop the onion, celery, carrot, and parsley.
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6
Set aside.
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7
In a small bowl, smash 1 1/2 cloves of garlic and the hot peppers with the back of a spoon, and set aside.
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8
Heat a frying pan to medium- high, then add 1/2 cup of oil.
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9
Saute the finely chopped onion, celery, carrot, and parsley until the onions are translucent, about 10 minutes.
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10
Add the garlic and hot pepper mixture and one whole bay leaf.
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11
Saute for another minute.
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12
Toss in the fish heads and cook until the mixture is lightly browned, about 5 minutes (Italians call this stage imbiondito, or blond).
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13
Pour in the wine, and cook slowly until the alcohol has evaporated.
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14
Then add the tomatoes, cover, and simmer for 30 minutes.
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15
Remove the garlic and bay leaf.
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16
Strain through a mesh sieve, and set the sauce aside.
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17
Put the remaining 1/2 cup of oil in a large casserole and, if your selection includes octopus, squid, and/or cuttlefish, add them to the pot.
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18
Pour in the reserved sauce, add 2 cups of water, cover, and simmer for 15 minutes.
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19
While the fish is simmering, preheat the oven to 350F.
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20
Rub the bread slices with the smashed garlic clove.
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21
Arrange the rounds on a baking sheet and toast them until brown, 1 to 2 minutes.
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22
Flip over the slices and cook for another minute.
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23
Turn off the oven, leaving the rounds inside the oven to keep warm.
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24
Add the sturdier fish (e.g., monkfish, eel) to the casserole dish, and after 5 minutes add the more delicate fish (such as red snapper).
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25
Simmer for an additional 10 minutes.
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26
Taste and season with salt and pepper, if necessary.
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27
Serve the cacciucco in bowls over the toasted garlic bread rounds.
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28
Enjoy with a bottle of Candia dei Colli Apuani.
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29
Though it was not from his vineyards, Minuccio and my father liked this local white wine grown in the hills between Tuscany and Liguria to the north.
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30
Blended from Vermentino, Trebbiano, and Albarola, Candia is a refreshing, unpretentious white that complements the delicate seafood.
