Fish soup with soft ascolane olives
- 1 lb scorpion fish , small
- 1 ¼ lb ray fish
- 1 ¼ lb smooth dogfish
- 7 oz tub gurnard
- ⅝ lb scampi
- 3 ½ oz squid
- 7 oz baby octopuses
- 1 lb clams
- 3 ½ oz onion
- ¾ oz garlic
- 1 lb olives
- 3 ½ oz parsley
- 3 ½ tablespoons dry white wine
- 4 oz extra virgin olive oil
- 1 ¾ lb tomatoes , ripened
- 7 oz rustic bread
- 2 ½ lb fish broth
- salt and pepper to taste
- ⅛ oz chili pepper
Step 1
In a large saucepan place the oil and the chopped onionand garlic and fry lightly.
Add the baby octopus cut into halves and brown. Stir occasionally.
Step 2
Add some white wine and evaporate. Add the fish broth, continue cooking and add chili.
Step 3
Add the calamari, after cutting them into pieces, and leave on low heat.
Step 4
Distribute in 6 small casseroles, first the octopus and then the calamari.
Step 5
Add the other fish subsequently, one at a time, and the last to be added are the scampi and the clams.
Step 6
Cover the fish with the tomatoes, the pitted olives, and, finally, the boiling fish broth. In oven at 180°C for 5 minutes.
Prepare the bruschette with the slices of bread by toasting them and serving aside with the fish soup.
Sprinkle freshly chopped parsley and serve the casseroles with their lids on.