Ingredients for 4 people
- 2 kg of assorted fish such as gurnard, mackerel, mullet, dog fish, squill-fish, crabs, cuttlefish, turbot
- 4 cloves of garlic
- ½ an onion
- 2 spoons of tomato purée
- 1 glass of extra-virgin olive oil
- 1 glass of dry white wine
- salt, pepper, parsley, water to taste
Carefully clean and wash all the fish. Leave the smallest fish whole and cut the larger fish into pieces.
Sauté the chopped parsley and garlic and finely sliced onion in olive oil. Add the wine and allow it to evaporate before adding the tomato purée, diluted in a little water, and salt and pepper to taste.
When the sauce begins to boil add the fish to the saucepan, starting with the largest pieces that take longer to cook. After 6/7 minutes, add the remaining fish and continue to cook the soup in the covered saucepan on a medium heat for about 10 minutes.
Turn down to a low heat setting, remove the lid and cook for a further 15/20 minutes until the sauce thickens.
Cooking time varies depending on the quantity and size of the fish used, but it usually takes at least 40 minutes.