fish soup from my home town gallipoli italy

For 4 people (All fish and shellfish should be washed and cleaned prior to cooking. If you don’t know how, ask your fish vendor for assistance.) Ingredients: 2 Scorfano (scorpion fish) or other fish suitable for a soup 4 scampi (or large prawns if you can’ t find scampi) 1 small octopus 4 small squid or calamari 4 slices of of angler (substitute cod) ½ kg (1.1 lbs) of mixed shellfish (muscles, clams, etc.) 150 g. (5 ½ oz) Peeled tomatoes 1 onion 1 glass of dry white wine 4 slices of Italian country bread Extra virgin olive oil Parsley, salt, pepper Preparation: Sauté the onion in a large frying pan until soft. Add the octopus, the squid (or calamari) and then the scorpion fish and the angler. Cook for 5 minutes. Add the scampi, the prawns and, lastly, the shellfish. Add the wine and let it evaporate. Cook on low heat for about 10 minutes (half-way through cooking), add the tomato sauce you have previously prepared in a separate pan with the peeled tomatoes (any simple tomato sauce preparation will do). Finish cooking over low heat for another 5 minutes. Add pepper and sprinkle some chopped parsley over the soup. Serve with bread slices fried in olive oil or simply toasted.