Prep Time 40 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 40 minutes
- Shrimp (to clean) 6
- Cuttlefish (cleaned) 400 g
- Gallinella (to be cleaned) 550 g
- Monkfish (to clean) 500 g
- Red mullet (to be cleaned) 550 g
- Extra virgin olive oil to taste
- 2 cloves garlic
- Parsley to taste
- White wine 50 g
- Salt up to taste
- Black pepper to taste
- Tomato puree 5
- Begin by cleaning the gallinelle: after gutting and rinsing them, cut the back at the level of the central bone. 1 and cut each into two fillets 2. Then, using the special kitchen tongs, remove the smaller bones. 3. Lay the fillet on the cut and rub it with your fingertips to find the bones. Save the scraps that will go into the broth.
- Take care of the mullets now: after gutting and rinsing them, remove the head and tail. 4, remove the central bone and cut two fillets from the back. 5 To get the first fillet, make an incision at the base of the mullet head and slide the blade from head to tail. Remove the bones with the forceps as well. Save the scraps. Now clean the monkfish by gutting it, removing the tail and fins, removing the skin and cutting with a knife along the entire back, next to the central bone, cutting the fillet, and cutting it into slices6. Always set aside the scraps.
- Clean the prawns by removing the head and tail, removing the carapace 7, and extracting the dark filament on the back 8 with the help of a toothpick. Now, for the fish broth, wash and cut the vegetables into chunks9.
- In a saucepan, combine the vegetables 10, parsley, fish cleaning waste 11, and peppercorns, using either the black or white peppercorns 12.
- Cover with water 13, bring to a boil, and cook for two hours. Using a skimmer14, remove the foam that will form on the surface during cooking. Meanwhile, clean the mussels to ensure that they are all closed; any that are broken or open will be discarded. Remove any dog teeth from the shell with a small knife, then scrape off the impurities with a clean steel wool15.
- Now thoroughly rinse them 16. Heat a drizzle of oil with a clove of pinafore garlic17 in a saucepan. Cover with a lid and pour in the mussels. Cook for 3-4 minutes, shaking the pan occasionally.
- All of the mussels must be open 19. Collect the cooking water by draining them through a colander20. Then shell them21, leaving a few mussels in their shells aside for garnishing the dishes.
- Cut the cuttlefish into 22 strips now. Heat a little oil with two garlic cloves in a large saucepan, then add the cuttlefish and brown them for 3-4 minutes over high heat. 23. Allow the white wine to evaporate24.
- Pour in the tomato puree 25 and the mussels' cooking water 26. Cook for 25 minutes27 with the lid on.
- Meanwhile, when the fish broth is ready, strain it through a colander 29 and set it aside 30.
- Remove the garlic cloves from the soup 31, then add the monkfish steaks 32 and 800 g of the prepared fish broth 33. Cook for 10 minutes on low heat.
- At this point, add the chicken fillets 34 and mullet 35 and cook for another 5 minutes, rotating the pan so the fish does not flake. Finally, ladle in the prawns36.
- as well as mussels with shells 37 Season with salt and pepper right now, cook for another minute, then remove from the heat and add the mussels in their shells and the chopped parsley. 39. Place the hot fish soup on the table 38.
Amount Per ServingCalories 163Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 234mgCarbohydrates 29gFiber 6gSugar 15gProtein 5g