Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oil in a large, deep, lidded frying pan. Fry the onion for 5-7 minutes or until softened. Add the garlic and some seasoning, and fry for a couple of minutes. Add the squid, put the lid on the pan and cook for a few minutes, shaking the pan frequently. Remove the lid and add the wine – leaving the lid off let the wine reduce for a couple of minutes. Add the tomatoes, bash them with a wooden spoon to break them up a bit (they will also break down during cooking) and cook for 20 minutes. Add the gurnard, clams, mussels, prawns and stock, and bring to the boil.
Reduce the heat and simmer, uncovered, for 10 minutes. At this point discard any closed clams and mussels. Taste to adjust the seasoning, then serve in warm bowls, garnished with parsley and accompanied by crusty bread. Some Livornese put the bread at the bottom of a soup bowl and ladle the soup on top of it to become soaked in the glorious juices!