FISH SOUP

Ingredients · Shrimp: (to clean) 6
· Cuttlefish: (cleaned) 400 g
· Gallinella: (to clean) 550 g
: Monkfish: (to clean) 500 g
· Mullet: (to clean) 550 g
· Extra virgin olive oil Il Cavallino Special edition: 10g
· Garlic: 2 cloves
· Parsley: to taste
· White wine: 50 g
· Salt up: to taste
· Black pepper: to taste
· Tomato puree: 500 g

FOR THE CARTOON
· Celery: 1 rib
· Carrots: 1
· White onions: 1
· Water: 1.5 l
· White pepper in grains: (or black pepper) to taste
· Parsley: to taste

FOR MUSSELS
· Mussels: 1 kg
· Extra virgin olive oil Il Cavallino Special edition: 10g
·Garlic: 1 clove

Preparation To make the fish soup, start cleaning the gallinelle: after eviscerating and rinsing them, cut the back at the level of the central bone and divide them into two fillets, then remove the smaller bones with the special kitchen tongs, hold the fillet lying on the cut and rub it with your fingertips to locate the bones. Keep the leftovers that will be used for the broth.

Now take care of the mullets: after having gutted and rinsed them, remove the head and tail, cut the back and cut out two fillets by eliminating the central bone. You can also proceed by making an incision at the base of the mullet head, then slide the blade from head to tail to get the first fillet. Also remove the bones here with the forceps. Keep the scraps.

Now also clean the monkfish: gut it, remove the tail and fins, remove the skin and cut with the knife along the entire back, next to the central bone, cut the fillet, cut it into slices. Always keep the scraps aside.

Clean the prawns: remove the head and tail, remove the carapace and extract the dark filament on the back, using a toothpick. Now wash the vegetables for the fish broth and cut them into chunks. In a pan pour the vegetables, parsley, fish cleaning scraps and peppercorns, you can choose whether to use the black or the white one. Cover with water, turn on the heat and cook for two hours from the boil. During cooking, remove the foam that will form on the surface with a skimmer.

Meanwhile, clean the mussels: make sure they are all closed, those broken or open will be discarded. Remove any dog ​​teeth on the shell with a small knife, remove the beard and, finally, scrape off the impurities with a clean steel wool. Now rinse them thoroughly. In a saucepan, heat a drizzle of oil with a clove of pinafore garlic. Pour in the mussels and cover with the lid.
Cook for 3-4 minutes, shaking the pan from time to time. The mussels must all be open. Drain them through a colander to collect their cooking water. Then shell them, taking care to set aside some mussels with their shells for garnishing the dishes.

Now cut the cuttlefish into strips. In a large saucepan, heat a little oil with two cloves of garlic, pour the cuttlefish and brown them over high heat for 3-4 minutes. Add the white wine and let it evaporate. Pour the tomato puree and the cooking water of the mussels. Cover with the lid and cook for 25 minutes. Meanwhile, the fish broth will be ready, filter it through a colander and set aside.
Remove the garlic cloves from the soup, add the monkfish steaks and 800 g of the fish broth you have prepared. Cook over low heat for 10 minutes.

At this point add the fillets of gurnard and mullet, continue cooking for another 5 minutes, rotating the pan so as not to flake the fish.

To finish, pour the prawns and shelled mussels. Add salt and pepper just now, let it cook for another minute, then turn off the heat, add the mussels in their shells, the chopped parsley and serve the fish soup hot.