Tenute Rubino > Articles > Cookbook > Zuppa di pesce (Fish soup)

Preparation

Gut and wash the fish, strain well. In a large pan, fry the chopped garlic and parsley in half a glass of olive oil. Add the peeled and seeded tomatoes cut into small chops. Adjust salt and pepper and start stewing the cuttlefish and squids (for about ten minutes), then add the other fish and stew for further ten minutes. Cover and keep cooking, adding some hot water. Toast the bread slices, rub with garlic (optional) and garnish the plates with it.

Ingredients

1,5 kg of assorted fish:
Scorpion fish (this is the most important sort for the soup), dentex, squids, cuttlefish,
eels, mussels
0,5 kg tomatoes
two garlic cloves and a small bunch of parsley
extra virgin olive oil
salt and pepper to taste
slices of stale homemade bread