Cooks in: 50mins
Levels: Medium
List of Ingredients
- 2 WHOLE of cuttlefish
- 1 WHOLE of mullet
- 1 WHOLE of gurnard
- Cod
- Monkfish
- Sole
- Mantis shrimp
- 1 2/3 C. of fish broth
- 4 SLICES of bread
- 1 WHOLE of onion
- 1 SACHET of saffron
- White wine
- Flour
- Salt
Method
1
Fillet the mullet and remove the bones. Clean and chop the other fish: skin the sole and gurnard, remove their heads and slice them into large pieces; chop the cod and monkfish into chunks. Trim the jagged shells of the mantis shrimp with scissors to make sure they do not wind up in the broth.
2
|Clean the cuttlefish and cut them into small pieces; chop the onion and sauté it in the oil in a saucepan, then add the squid and sauté. Add a bit of broth, the saffron and a pinch of salt and cook for 10 minutes.|Flour the prepared fish and place the pieces in layers in another pan, leaving the most delicate fish on top (the sole, mullet and mantis shrimp).
3
Pour the broth with the cuttlefish over the fish and add 2/3 cup water and 2/3 cup white wine previously mixed together. Cook over high heat for 15 minutes without stirring in order to
4
avoid breaking up the fish: mix the soup by agitating the pot by its handles.|Serve the soup with toasted slices of bread.