The fresh mixed fish soup is a tasty seafood dish with an unparalleled aroma and flavor.

It consists of different types of fish, from those suitable for broth, more economical but also tastier, to those richer in tender and delicate flesh.

Mollusks and crustaceans, such as octopus and scampi, finally give the dish that extra touch in terms of flavor and presentation.

Each type of fish is added to the pot at different times, starting with those that require more cooking.

To give this soup all the unmistakable scent of the sea, a fish stock made with the scraps of the used fish is added while it is cooking. A tasty, fragrant dish, ideal to be served as a single course, possibly accompanied by slices of toasted rustic bread.

Personally, I love to serve and enjoy a hearty soup that is not too liquid, but with the amount of fish broth obtained with the recipe doses, it will be possible for each person to dilute the soup more or less to stop at the consistency they prefer. A dish with sure impact that will take less time to prepare than one might think and that, in any case, being well-suited to be a single dish, rewards double the time dedicated to it.

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Difficulty: Easy
Cost: Medium
Preparation time: 30 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients

2 scorpionfish
2 codfish
4 gurnard (small)
1 weever
1 octopus (small)
10 scampi
1 onion (dry)
1 carrot
1 stalk celery
to taste coarse salt
400 ml tomato sauce
to taste spicy chili pepper
Half teaspoon tomato paste
to taste extra virgin olive oil
to taste parsley (fresh)

Tools

1 Knife kitchen
1 Cutting Board
Scissors for fish
1 Pan 8.5 inches
1 Mandoline
1 Frying Pan non-stick 12 inches
1 Wooden Spoon
1 Sieve
1 Spatula rigid

Steps

To prepare the fresh mixed fish soup, start by cleaning celery, carrot, and onion and cutting them coarsely.
Leaving a couple of scampi whole to use as plate decorations, remove the heads from all the others while also removing the dark gut.
Clean the already gutted fish from fins and tails. Cut off the heads and set them aside.
In a large pot place about 8 cups of water, the cleaned and chopped vegetables, the fish and scampi heads, and a moderate pinch of coarse salt.
Bring to a boil over high heat and then immerse the octopus. Cook it this way for about twenty to twenty-five minutes (depending on the size of the octopus) over low heat, until it is mostly cooked but still firm when pierced with a fork.
In the meantime, in a large high-sided pan or wide pot, preferably non-stick, sauté half a dry onion (sliced with the mandoline) in a generous amount of extra virgin olive oil.
When the onion is golden, add about 1 and 3/4 cups of tomato sauce and 1 and 1/4 cups of water to the pan.
Bring to a boil over high heat, then add half a tablespoon of tomato paste, a piece of red chili pepper to taste, and a moderate pinch of salt.
Cook this sauce over low heat, covering with a lid (but leaving a vent) until it has acquired a good cooked flavor and the onion is tender.
It will take about half an hour.
Leaving the fish broth obtained on the stove for a few more minutes, remove the octopus, clean it, and remove the beak. Cut it into not too small pieces.

Remove the broth from the heat and strain it. Add it to the cooking soup using a ladle. The broth should be added gradually to bring the fish to cooking and to decide the desired thickness of the soup at the end.
Adjust salt.
At this point, place the scorpionfish, codfish, weever, and octopus in the pan.
Let cook for 5 minutes.
Then add the smaller fish, the gurnards.
It is important to move the fish gently, turning them halfway through cooking with a rather rigid spatula and adding, as said, the broth only when necessary and little by little.
After 10 minutes, add the scampi, cook for a few more minutes.
When the fish is cooked (it will take about 20 minutes in total for the fish to cook) and the sauce has the desired thickness, turn off the heat and serve, prominently displaying the whole scampi.
Sprinkle with finely chopped fresh parsley.
The fresh mixed fish soup is thus ready.
Serve very hot, accompanied, if desired, with slices of toasted rustic bread.