Fish Soup

The Fish Soup is a pleasant proposal innovative in flavor, which draws inspiration from a great classic of Italian gastronomic culture. It is a rustic and popular dish, originally prepared by fishermen on board the fishing boat or on the beach as soon as they landed, using fish of modest quality not intended for sale.This dish involves the use of various types of fish, generally small in size, which are cooked in a large pot with garlic, onion, tomato and parsley. The soup is then served with crackers, old bread, or polenta, making for a nutritious meal for fishermen and their families. It is one of those dishes that represent an institution in the basics of Italian cuisine, a preparation that nowadays is sumptuous, tantalizes the palate and, while you taste it, transports you to the waves of the sea, making you savor the scents and smells of the sea. It is a dish for true gourmets. To accompany our dish, a good glass of wine is a must, since we know that a quality drink can play the role of 'guest of honor' on the table. Now let's see what we need to make our Fish Soup. Ingredients for the fish stock 2 carrots a celery stalk 1 small onion parsley 2 cherry tomatoes Fish waste: heads, carapaces Ingredients for the soup 600 grams of monkfish 300 grams of dogfish 1 monkfish 200 grams of paranza 1 octopus 500 grams of cuttlefish 4 mullets 200 grams of shrimp 1/2 glass of wine 2 cloves of garlic 500 ml of peeled tomatoes finely chopped fresh parsley slices of toasted bread 1 glass of wine Preparation Let's prepare the fish stock and start by cleaning and gutting the mullet, monkfish, paranza and monkfish, shelling the shrimp and putting everything in a saucepan together with all the washed and peeled vegetables (carrots, celery, onion and peeled tomatoes). Add a liter of water, bring to the heat and boil for about an hour and a half. In an earthenware saucepan, put a drizzle of extra virgin olive oil and the two finely chopped garlic cloves, let it brown. Add the cuttlefish, octopus, squid and fish that we would have cut into small pieces, and finally the dogfish. Deglaze with wine that we will evaporate, add two ladles of filtered fish stock and continue cooking for another 20 minutes. Finally, add the mullet fillets, the prawns, which we cook with two more ladles of fish stock, and cook for another 10 minutes. Serve with a drizzle of extra virgin olive oil, a handful of parsley and croutons or slices of toasted bread.