- 1 lb scorpion fish, small
- 1 ¼ lb ray fish
- 1 ¼ lb smooth dogfish
- 7 oz tub gurnard
- ⅝ lb langoustines
- 3 ½ oz squid
- 7 oz baby octopuses
- 1 lb clams
- 3 ½ oz onion
- ¾ oz garlic
- 1 lb olives
- 3 ½ oz parsley
- 3 ½ tablespoons dry white wine
- 4 oz extra virgin olive oil
- 1 ¾ lb tomatoes, ripened
- 7 oz rustic bread
- 2 ½ lb fish broth
- salt and pepper to taste
- ⅛ oz chili pepper
1 hour preparation + 1 hour cooking
In a large saucepan place the oil and the chopped onion and garlic and fry lightly.
Add the baby octopus cut into halves and brown. Stir occasionally.
Add some white wine and evaporate. Add the fish broth, continue cooking and add chili.
Add the calamari, after cutting them into pieces, and leave on low heat.
Distribute in 6 small casseroles, first the octopus and then the calamari.
Add the other fish subsequently, one at a time, and the last to be added are the scampi and the clams.
Cover the fish with the tomatoes, the pitted olives, and, finally, the boiling fish broth. In oven at 180°C for 5 minutes.
Prepare the bruschette with the slices of bread by toasting them and serving aside with the fish soup.
Sprinkle freshly chopped parsley and serve the casseroles with their lids on.