Ingredients
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1200 g Fish for boiling from one of the Blue Island Fish Markets
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300 g Prawns (large) from one of the Blue Island Fish Markets
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300 g Squid (small) from one of the Blue Island Fish Markets
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10-12 Mussels from one of the Blue Island Fish Markets
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3 large, ripe tomatoes
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1 onion
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5 cloves garlic
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2 carrots
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1 stick celery
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2 tablespoons tomato purée
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1/2 cup olive oil
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1 small chilli pepper
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1 tablespoon dry sage
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1 cup white wine
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Salt
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Pepper
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Few slices of sourdough bread
Instructions
Request that the squid is cleaned at the Blue Island Fish Market.
Wash the fish and the squid.
Put one litre of water to boil in a large pan and add the fish, an onion cut in half, sliced carrots, celery and a little salt. Leave for 40 minutes, remove everything from the stock, fillet the fish and put to one side.
Pass the stock through a sieve, pressing the vegetables.
Heat the olive oil in a pan and sauté the thickly-cut garlic on a low heat with the chilli pepper (or chilli flakes). After a minute, add the sage and the squid (either whole or cut up, depending on the size) and continue to cook, stirring continuously for 4-5 minutes until they turn white.
Add the tomato purée and keep stirring until the mixture darkens and gives off an aroma, about 1-2 minutes. Douse with the white wine and simmer gently for 10-15 minutes until all the liquid is absorbed.
Add the grated tomato, salt and pepper, and continue cooking until the squid soften. Pour in the fish stock and simmer for approximately 6-7 minutes.
Add the whole prawns and the mussels; and leave for 5-6 minutes, until all the mussels have opened. Add the flesh of the fish, freshly ground pepper and remove from the heat.
Rub the slices of bread with garlic cut in half, then them cook on the grill.
Serve the soup hot, with the slices of bread either immersed in the soup or on the side, separately.
Bon appétit!
