White Fish Stew

Clean and prepare soles, langoustines, cod, red mullet, cuttlefish and clams as needed, keeping them ready for simultaneous cooking. Chop the parsley and keep the chili pepper, oil, vinegar, salt, and boiling water. Also arrange the slices of homemade bread, which will be toasted and served with the stew.

Pour the olive oil into a shallow pan large bowl and arrange the fish and seafood in as even a layer as possible. Add the garlic, parsley and chili pepper, distributing them in the shallow pan To flavor the sauce. Avoid packing the ingredients too tightly together: a neat arrangement promotes more even cooking.

Salt the contents of the shallow pan and drizzle with vinegar, distributing it evenly over the ingredients. The vinegar should flavor the bottom without overpowering the delicate flavor of the fish. Top with a ladle of already boiling water, so the temperature doesn't drop abruptly and the liquid can immediately begin to absorb the aromas.

Cover the shallow pan with the lid and cook on the heat for 20 minutes. Keep cooking at a steady rate, enough to let the liquid simmer without reducing too quickly. The stew is ready when the fish is cooked through and the sauce appears moist, fragrant, and well-combined; keep a close eye on it to avoid breaking the pieces.

Toast the four slices of homemade bread until golden and dry. The bread should be firm enough to hold the liquid from the stew, but still firm enough to hold the liquid. soft bread crumb capable of absorbing the juices. Prepare it while the fish is cooking, so it can be served hot and fragrant.

Divide the fish stew among the plates, accompanying it with slices of toasted bread. Pour the pan juices, which collects the aroma of parsley, of chili pepper and vinegar. Serve immediately, when the fish is hot and the bread can absorb some of the liquid without completely losing its texture.