Ingredients
- 1 kg fish for soup (scorpion fish, pieces of ray and monkfish, steaks of grouper, tub gurnards, cods, diplodus, common pandora)
- 4 small cuttlefish
- 4 slipper lobsters
- 2 surmullets
- mussels (a handful)
- 200 g ripe red cherry tomatoes
- parsley (a sprig)
- unrefined fine sea salt Cuor di Mare
- chili pepper and black pepper to taste
- 1 garlic clove
- 1 onion
- extra virgin olive oil
- dry white wine
Method
- Sauté onion and garlic in a pan with oil, deglaze with white wine.
- Add cut tomatoes, parsley, chili pepper and unrefined fine salt.
- Fill with water and bring to a boil, then add the fish in this order: monkfish, small cuttlefish, mussels in their shells, slipper lobsters, fish for soup starting from fish with firmer meat to the softer ones, finally add surmullets.
- Once all the are in the pan, cook for 20 minutes over medium heat.
- Serve the soup hot with bread croutons. Try it also with broken spaghetti.
