Description
The soup is simple and quick to prepare. It is very thick, more like a stew. Nutritious and filling, it has a rich, intense seafood flavor. It's a real treat for lovers of exquisite ingredients. This soup is traditionally served with a glass of red Italian wine. It is served not only for lunch but also offered at festive meals. The soup is ready to serve.
Instructions
- 1
Step 1
1. Soak fish heads and bones in cold water for 30 minutes beforehand to remove blood. Place fish heads and bones, carrots, 1 onion, celery stalk, bay leaf, ½ teaspoon of peppercorns, and a few parsley sprigs into a pot. Pour in cold water to cover all ingredients, bring to a boil, then simmer for 30 minutes.
- 2
Step 2
2. Strain the ready, rich broth through cheesecloth or a fine sieve.
- 3
Step 3
3. Peel the remaining onion and finely chop it. Heat 2 tablespoons of olive oil in a saucepan and add the onion.
- 4
Step 4
4. Add finely chopped parsley, crushed chili, and 1 garlic clove to the onion; sauté for 1-2 minutes.
- 5
Step 5
5. Cut the squid into pieces and add to the onion and garlic, mix and cook for 1 minute.
- 6
Step 6
6. After 60 seconds, pour red wine (Italian) into the saucepan.
- 7
Step 7
7. Peel the tomatoes and mash into a puree, then add it to the pot.
- 8
Step 8
8. Bring the contents to a boil, then reduce the heat.
- 9
Step 9
9. Simmer all the contents for about 20 minutes over low heat to evaporate the liquid.
- 10
Step 10
10. Pour 2-3 tablespoons of wine into a frying pan and add the mussels.
- 11
Step 11
11. Cover the pan with a lid and cook until the shells open, then remove from heat.
- 12
Step 12
12. Brush the bread pieces with olive oil on both sides and place them in a preheated oven at 180 degrees for 10 minutes.
- 13
Step 13
13. After the liquid has evaporated, pour the previously prepared fish broth into the pot with the squid.
- 14
Step 14
14. Increase the heat and bring everything to a boil.
- 15
Step 15
15. Pour into the pot the juices that were released from frying the mussels, but strain them through a paper towel first.
- 16
Step 16
16. Cut the swordfish fillet into small pieces and add to the soup.
- 17
Step 17
17. Add the scampi to the saucepan, mix and cook for a few minutes.
- 18
Step 18
18. Place the mussels, season with salt and pepper to taste.
- 19
Step 19
19. Rub the baked bread pieces with the remaining garlic clove.
- 20
Step 20
20. Place a piece of bread in a deep plate.
- 21
Step 21
21. Place the soup on the bread, scoop all the seafood onto the plate. Serve the soup immediately.