kg 1 small reef-fish suitable for soups, including mullet
1 larger fish (scorpion fish, weever, gurnard, slices of conger and palombo)
gr 400 octopus, cut into pieces
gr 400 cuttlefish, cut into pieces
a few scampi, ckckles and slices of squid
gr 400 mantis shrimps
kg 1 ripe tomatoes, peeled and seeded
chilli pepper
3 glasses red wine
3 teaspoons wine vinegar
extra virgin olive oil
2 onions, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic
1 handful minced parsley
slices of Tuscan bread


Heat some oil in a large deep pan and lightly fry the chopped vegetables, garlic and parsley. Clean the small fish and add them with the chilli. Fry lightly and season with salt. Pour in the vinegar and allow it to evaporate, then add the wine and tomatoe. Simmer for 10 minutes, them pass the mixture through a sieve. Heat some oil and fry the cuttlefish, octopus and squid, then add the sieved mixture and gradually all the ther fish, calculating the time necessary for each to cook properly (i.e. shrimps, scampi and cockles will be last). Add water, if required. Meanwhile, toast the bread and line a large tureen with the slices. Pour the fish stew over it and serve.

Article by Luca Tempestini


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