Cacciucco alla Livornese

1. Prepare all the fish and seafood: clean the Monkfish, Hake, and Scorpionfish, then cut them into roughly 3cm pieces. Clean and cut the Squid into rings. Clean and debeard the Mussels. Purge the Clams of any sand. Peel and devein the Shrimp.

2. In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the finely sliced Garlic and the Red chili pepper, cooking until the Garlic is fragrant but not browned, about 2 minutes.

3. Add the Squid to the pot and sauté for 2-3 minutes until it starts to firm up.