Fish Soup

Method

1. Clean the fish: cut off the fins and head of the tub gurnard, then fillet it along the central bone up to the tail. Repeat for the second fillet. Trim the fillets by removing the belly part; keep the trimmings for the broth. Remove any bones and cut the fillets into chunks.
2. Do the same with the red mullets: remove fins, fillet, and cut into chunks.
3. Clean the monkfish: cut off the fin and remove the skin. Discard the skin, and cut the flesh into small pieces.
4. Clean the cuttlefish (already cleaned): cut into strips.
5. Clean the shrimp: remove the head, shell, and intestinal vein with a toothpick.
6. Open the mussels: in a pan with a drizzle of oil and a garlic clove, heat well, add the cleaned mussels, cover, and cook until they all open. Drain, shell them, reserving a few whole for plating. Strain the mussel liquid and keep it.
7. Make the broth: in a high pot, add oil, celery, carrot, onion, and parsley stems. Sauté briefly, then add the shrimp shells and fish trimmings. Sauté over very high heat. Add white peppercorns. Pour in water and simmer over medium-low heat for about 2 hours, skimming occasionally.
8. Meanwhile, cook the cuttlefish: in a pot, add a drizzle of oil, garlic cloves, and the cuttlefish. Deglaze with white wine. Once the alcohol evaporates, add tomato passata and the strained mussel liquid. Cover and cook for 25 minutes.
9. When the cuttlefish are cooked, remove the garlic and strain the cooking liquid directly into the fish broth.
10. Add the monkfish pieces to the broth and cook for 10 minutes.
11. Then add the tub gurnard and red mullet fillet chunks. Gently stir and cook for 5 minutes.
12. Finally, add the shrimp and shelled mussels. Season with salt and pepper. Cook for another minute, then turn off the heat.
13. Add the mussels in their shells and finish with a generous sprinkle of fresh parsley. Serve hot with rustic bread.