Fish soup

To prepare the fish soup, first, clean the fish: gut and rinse the gurnard, then remove the fins. Cut along the back and obtain the fillets by sliding the sharp knife blade along the central bone starting from the top 1. Cut away the belly from the fillets, then remove the bones with kitchen tweezers 2. Finally, cut the fillets into small pieces 3. Set aside the cleaning scraps because you will use them for the broth.

Do the same with the mullets: after gutting and rinsing them, remove the fins and head 4. Obtain the fillets 5, remove the bones, and cut them into pieces of the same size 6.

Move on to the monkfish: remove the fin and skin 7 (these can be discarded as they are not used for the broth), then remove the backbone 8 and cut the flesh into chunks 9.

Now take the How to clean cuttlefish and cut them into strips 10. Finally, How to clean shrimp: remove the head, tail, and shell 11, then use a toothpick to extract the black vein along the back 12.

Start cooking the broth: heat the oil in a saucepan, then add the coarsely chopped onion, carrot, and celery 13. Add the parsley stems and stir, then add the shellfish cleaning scraps 14 and fish scraps 15.

Sauté over very high heat, stirring for a few minutes 16, then season with whole peppercorns. Cover with water 17 and let simmer over medium-low heat for about 2 hours, occasionally skimming off the foam that rises to the surface 18.

Meanwhile, focus on the How to Clean and Open Mussels: in a large pan, heat some oil with a garlic clove, then add the mussels 19 and immediately cover with the lid 20. Cook over high heat just until they open, shaking the pan occasionally. Once the mussels have opened, drain them and collect the cooking water in a bowl 21, then strain it.

Shell the mussels, leaving a few whole for serving 22. Set aside and move on to cooking the soup: in a pot, heat some oil with 3 garlic cloves 23, then add the cuttlefish 24 and sauté over medium-high heat for a couple of minutes.

Deglaze with white wine and let it evaporate completely, then add the tomato puree 25 and the strained mussel water 26. Cover with the lid 27 and cook over medium heat for 25 minutes.

In the meantime, the broth will be ready, so strain it 28. Add about 3 1/2 cups of broth to the soup 29, then immerse the monkfish chunks and continue cooking for 10 minutes. After this time, add the mullet and gurnard fillets, stir gently, and cook for another 5 minutes 30.

Finally, add the shrimp 31 and mussels 32. Adjust the seasoning with salt and pepper and cook for another minute. Meanwhile, chop the parsley leaves 33.

At this point, turn off the heat, add plenty of chopped parsley, and give it a final stir 34. Plate and garnish with the reserved whole mussels 35 and more parsley as desired. Your fish soup is ready to be served 36!