Brindisi-style fish soup

Remove the larger external bones from the scorpionfish and wash them carefully. Empty the squid and cuttlefish, removing the eyes and mouth, then rinse the fish thoroughly. Complete the cleaning before starting to cook, so the ingredients will be ready to be added in order. shallow pan.

Scrub the mussels and clams thoroughly, removing any external debris, then wash them thoroughly. Make sure they're clean before proceeding: this ensures a clearer base and limits the presence of impurities in the soup.

Pour the extra virgin olive oil into a large bowl earthenware pot and add finely chopped onion and celery. Brown over low heat until the chopped mixture becomes soft and slightly golden, without letting it darken: the aroma should be aromatic and the base should be uniform.

Add the peeled and chopped plum tomatoes. Sauté for about 6 minutes, stirring carefully, until the tomatoes soften and the sauce takes on a more compact and fragrant consistency.

Roughly chop the squid and cuttlefish, then transfer them into the shallow panCook them for about 10 minutes. over medium heat, stirring gently: the molluscs must be flavoured by the tomato and the preparation must maintain a light boil, without drying out.

Add the mussels, clams and scorpion fish cut into pieces. Combine the chili pepper Finely chop the fish, then mix gently to avoid breaking it. Spread the ingredients evenly across the bottom of the pan before cooking, covered.

Cover the shallow pan and cook for about 30 minutes over low heatMaintain a regular, gentle boil so that the fish cooks without falling apart and the seafood releases its juices. Taste only at the end and salt only if necessary.

Arrange a slice of rustic country bread Toast stale fish in each of four warmed soup bowls. Pour the hot soup over the top, distributing the fish, shellfish, and tomato sauce evenly.

Finely chop the garlic and parsley and add a handful to each bowl just before serving. The heat of the soup will release their aroma, leaving the dressing fresh and recognizable on the surface.