List of Ingredients
- 2 LBS. of red scorpionfish
- 2 LBS. of tomatoes
- 1 LB. of tub gurnard
- 14 OZ. of cuttlefish
- 10.5 OZ. of red mullet
- 10.5 OZ. of rockfish
- 8 OZ. of monkfish
- 7 OZ. of smoothhound shark
- 7 OZ. of baby octopus
- 3/4 C. of dry white wine
- 6 of slices bread, thick
- 6 of shrimp
- 1 onion
- 1 carrot
- 1 celery stalk
- Parsley, chopped
- Garlic
- Fresh chili pepper
- Extravirgin olive oil
- Salt
Method
Fillet the scorpionfish, gurnard, and, if desired, the mullet; shell the shrimp. Remove the skin and bones from the scorpionfish and gurnard (and the mullet if you filleted them); chop up all the shells, heads, and bones and set them aside; clean and chop the cuttlefish and the baby octopus.|Dice the celery, carrot, and onion and sauté them in a large saucepan with 1/3 cup of oil; add the cuttlefish and baby octopus, the wine, and 3/4 cup of water. Let everything simmer for 20 minutes, then remove the cuttlefish and baby octopus and set them aside.|Add the tomatoes, chili pepper, heads and bones, the mullet (if you filleted them, just add the bones and save the fillets for later), and the rockfish to the pan. Cook for 30 minutes, diluting with water if necessary.|Filter everything through a food mill and place the puree back over the heat.|Add the cuttlefish and baby octopus, and then the other fish from least tender to most tender in 10-minute increments: the scorpionfish and monkfish, the smooth-hound shark, the gurnard and shrimp (and the mullet fillets, if you decided to fillet them). Once everything is added, continue to cook for 5 minutes. Add salt if needed, then add the chopped parsley. Toast the slices of bread, rub a clove of garlic on each, and place one in each dish. Ladle the soup on top and serve immediately.